Fish and leek pie with swede mash and peas
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This fish pie is a great all-in-one, make-ahead dish that's full of flavour and packed with hidden veg
- 400ml semi-skimmed milk
- 200g Sainsbury's white fish, such as cod, hake or coley
- 200g Sainsbury's smoked haddock fillet
- ½ swede (around 250g), peeled and chopped
- 4 large carrots, peeled and sliced
- 45g Sainsbury’s unsalted butter
- 45g Sainsbury’s plain flour
- handful of fresh flat-leaf parsley, chopped
- 1 tbsp oil
- 2 medium leeks, trimmed and sliced (use only the white part)
- 200g frozen peas
TipFor baby: check thoroughly for bones, and serve mashed or puréed depending on their age.
Pour the milk into a shallow pan, reserving 1 tablespoon. Cut the fish into pieces, checking carefully for bones, and add to the pan. Bring to a simmer and cook for 3-5 minutes until opaque and cooked through. Remove the fish using a slotted spoon, drain on kitchen paper and check again carefully for any small bones. Strain the cooking milk into a jug and set aside.
For the mash, cook the swede and carrots in boiling water until tender. Drain and mash with the reserved milk, then season with black pepper.
Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a small pan over a medium heat. Add the flour and stir until the mixture comes together. Remove from the heat, add a little of the cooking milk and stir. Return to the heat and slowly add the rest of the milk, whisking constantly, until smooth. Remove and stir in the parsley. Season with black pepper
Heat the oil in a frying pan and cook the leeks for 3-4 minutes until softened. Put the leeks, fish and peas into a 1-litre ovenproof pie dish. Pour over the sauce and gently toss together. Top with the mash, fluffing up with a fork. Cook in the oven for 35 minutes. Cool slightly before serving.