Fish Pie For Kids Recipes

FISH PIE FOR KIDS

Steps:

• Preheat oven 180'C
• Cut the potatoes into large pieces and boil with skins on for about 20 minutes, until almost done
• Place fish (with skin on) on a baking tray and cook in the oven for 10 mins
• Take the fish out the oven, remove the skin and flake the fish into pieces
• Now make the cheese sauce
• Add the milk, flour and butter - microwave on full power for 5 minutes, whisking half way through to combine
• If it has not thickened after 5 minutes give it a couple of extra minutes
• As soon as it's thick, add the cheese and spinach and mix well so the spinach wilts in the heat
• Drain the potatoes, let them cool and slice into 1cm thick discs
• Spoon the cheese sauce and spinach on top of the fish and cover with sliced potatoes - sprinkle with grated cheese
• Bake in the oven for about 15 minutes or until the cheese has melted and gone a little crispy

FISH PIE FOR KIDS {WITH MASHED POTATO TOPPING}

Steps:

• Heat your oven to 200c or 390f depending on your oven
• To cook your fish, place the fillets in a piece of foil and seal the edges so no juice can escape. Cook the fish for 16-18 minutes depending on the size of the fillets. If you have cut the fish already the cooking time will be less, around 10-12 minutes. Remove the cooked fish from the oven and leave it in the foil until you're ready to use it
• Put a large pan of water on to boil and add the potato chunks to the pan when the water is boiling. Cook them until they're tender and then drain, add the butter, salt and pepper and mash until you have a smooth mashed potato. Leave to one side
• In a saucepan add the butter to make the white sauce and heat it until it's melted on a low heat
• Add the flour and use a wooden spoon to combine the butter and flour until you have what resembles a paste
• Cook the paste for at least 2 minutes, moving it around the pan to stop it sticking
• Add a ¼ of the milk to the paste and use a whisk to combine. You'll have a very thick looking mixture, make sure there are no lumps in it and then slowly add the rest of the milk, little by little, using the whisk almost continuously to make sure the sauce stays lump free and smooth
• When you've added all the milk (if your mixture is still very thick you can add a little more milk, season the sauce with salt and pepper and then allow the sauce to thicken slowly, keeping the heat very low to stop it burning. The sauce will take around 3-4 minutes to thicken
• Take the white sauce off the heat and add the fish to it. Combine gently to not break the fish too much and then add the spinach and gently stir through
• Pour your fish pie mixture into the greased oven proof dish
• Using two spoons, cover the top of the fish mixture with the mashed potatoes, creating an even layer across the top
• Sprinkle the cheese on top and bake for 20 minutes until the cheese is golden and you can see bubbling white sauce trying to escape through the mash!
• Remove the pie from the oven and allow to cool slightly, then serve!

EASY FISH PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

BABY FISH PIE

Steps:

• Boil the potatoes in unsalted water for around 10mins
• Poach the fish in milk adding a little butter to the liquid. When flaking away remove the fish and let it cool. Then check it for any stray bones, remove all skin. Add half the cheese to the warm milk and stir.
• Fry the diced vegetables and place in an over proof dish.
• When the potatoes are cooked mash with a little butter and the rest of the cheese.
• Place the fish in the dish and spoon on the milk and cheese mixture. Add the rest of the butter in blobs around the content of the dish.
• Cover the contents of the dish with the mashed potato and place in a hot oven for 15mins. Cool and serve (mash or puree for your baby).

ANNABEL KARMEL'S FISH PIE FOR KIDS

Steps:

• Pre-heat the oven to 200ºC/400ºF/Gas 6. Boil the potatoes in salted water.
• Drain and mash with the butter, milk and Parmesan and season to taste.
• To make the sauce, melt the butter and sauté the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened.
• Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
• Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce. Brush the potato topping with a little beaten egg. Bake for 25 minutes.