Potato-Topped Fish Pie
This recipe looks like a lot of work, but in fact is quite simple when you break it down into the three separate processes - mashed potato, the fish mixture and the white sauce. You can make extra mashed potato and put some aside for tomorrow’s dinner. Likewise any left-over white sauce (béchamel).
The fish pie requires nothing more to accompany it than a fresh green salad. You can make this recipe gluten-free by using gluten free flour and brown rice crumbs instead of the breadcrumbs.
Ingredients 17
800 g desiree
150 g butter, divided
150 ml full-cream milk, (whole milk), divided
100 ml pouring cream, (single/light cream)
sea salt, omit for babies
ground white pepper, just a tiny amount for babies
3 tbsp olive oil
1 leek, white part only, well washed, thinly sliced
3 cloves garlic, finely chopped, just a tiny amount for babies
1.2 kg white fish fillets, skinned, pin-boned, cut into large chunks
400 ml fish stock, preferably preservative and additive free
125 ml dry white wine
50 g plain flour, (all-purpose flour)
1 tbsp dijon mustard, just a tiny amount for babies
Handful mixed herbs, chives, dill or tarragon, finely chopped
15 g panko breadcrumbs
lemon wedges, to serve
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Method 11
To make the mashed potato for the top, steam or microwave the until tender. Set aside until cool enough to handle.
Combine one-third of the with half the and all the in a small saucepan and season with salt and pepper. Place over medium heat and bring to a gentle simmer. Remove from the heat and set aside in a warm place with the lid on.
Heat a large deep frying pan over medium heat with the and another third of the . When the butter has melted, add the and with a pinch of salt and cook gently, without colouring, for about 4 minutes, stirring constantly, until the leek is soft.
Add the , and and bring to a simmer. Simmer for about 4 minutes until the fish is just cooked through (this will also cook off the wine). Remove from the heat and scoop the fish and leek mixture into a colander to drain.
When the are cool enough to handle but still warm, peel them. (This is the only time I ever peel a potato, but it’s OK if you don’t!) Place the potatoes in a bowl and mash them as smoothly as you can. Add the warm milk mixture, stirring well but taking care not to overmix (don’t do this in a food processor or the potatoes will be gluey). Set aside.
Pour the stock from the fish and the remaining into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low.
To make the white sauce (béchamel), place a medium saucepan over medium heat and melt the remaining . Slowly add the , stirring constantly for 2 minutes or until the paste starts to toast around the edges. Now add the hot stock and milk mixture and keep stirring until a smooth, thick sauce forms. Add the and and season to taste with salt and pepper.
Preheat the oven to 160°C (320°F).
Add the and mixture to the sauce, stirring gently to combine. Transfer to a large pie dish and top with the mashed potato, using a fork to spread the mashed potato over the dish.
Sprinkle with the crumbs, then bake for 15–20 minutes, or until the filling is heated through and the topping is golden.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies the pie is so soft you can mash it — or purée it — until smooth. Dilute with a little water if it's too thick. Allow to cool before serving.
For older babies mash the pie coarsely and serve with chopped cucumber and plain yoghurt. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
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Notes
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