Fish is so good for us all, especially kids. The right fish can be full of Omega 3 and ‘good oils’, making it proper bones and brain food! But how to get your boys and girls to eat fish without resorting to fish fingers?! This fish pie recipe will suit the whole family, a good combo of flavours for the grown ups and mashy, creamy, light texture for the kids. A perfect dinner, easy enough for a weeknight too.
You will need:
- 1.5kg potatoes
- 25g butter
- 25g plain flour
- 2 garlic cloves, crushed
- 2 leeks
- 400ml milk (or 100ml double cream and 300ml milk for extra creaminess!)
- 350-400g fish pie mix, either pre-packed or from the counter
- 1 teaspoon Dijon mustard
- Handful of frozen peas
- Handful of Cheddar cheese (optional)
Heat the oven to 180 degrees.
Peel the potatoes and put them in a large pan with water, bring to the boil and simmer until they fall apart when you stick a fork in them. Drain, add a splash of milk and season with salt and pepper, then mash and put to one side.
Peel and slice the leeks and gently fry in a large deep frying pan with the garlic, butter and flour until they are well coated and quite soft. Add the milk (or milk/cream blend) and vigourously stir to ensure there are no lumps of flour or anything sticking to the pan. Heat for around four minutes whilst it all thickens, stirring all the time.
Take off the heat and add the fish, mustard, peas and cheese (if using), season with some pepper and give it all a good stir.
Spoon this into an ovenproof dish, then carefully spoon the mash on top. Sprinkle a bit more cheese on top if you like.
Bake for 20-25 minutes until it’s bubbling at the edges and the top is beginning to brown. Serve with some lovely green beans or sweetcorn.
It’s really good for freezing – freeze at the stage of putting it in the oven dish and it will easily bake over 45 minutes or so when you are ready.