Mummy's favourite fish pie

From 9 months • Makes 4 individual mini-fish pies • Not suitable for freezing

If you want your child to grow up liking fish, then try this delicious mini-fish pie with salmon and cod. If you have the time, its fun to decorate them with cats’ faces made from vegetables and herbs.

Ingredients

500g potatoes, peeled and diced
40g Rachel’s Organic butter
4tbsp Rachel’s Organic whole milk
A little salt and freshly ground pepper (for babies over one)
40g Rachel’s Organic butter
1 small onion, finely chopped
2 tomatoes, skinned, de-seeded and chopped
11/2 tbsp flour
200ml Rachel’s Organic whole milk to cover
250g cod fillets, skinned and cut into fairly large cubes
250g salmon fillets, skinned and cut into fairly large cubes
1tbsp chopped parsley
1 bay leaf
50g Cheddar cheese, grated
1 lightly beaten egg

Method

Cook the potatoes in a pan of lightly salted water until tender (about 15 minutes), then drain and mash together with the milk and butter and season to taste (babies over one).

Melt the butter in heavy based saucepan and sauté the onion for 3 minutes. Add the chopped tomatoes and sauté for 2 to 3 minutes. Stir in the flour and cook for 1 minute. Add the milk, bring to the boil and cook for 1 minute. Stir in the cod, salmon, parsley and bay leaf and simmer for 3 to 4 minutes. Remove the bay leaf, stir in the grated Cheddar until melted and season to taste.

Preheat an oven to 180C/350F. Divide the fish between the four ramekin dishes about 8–10 cm in diameter and top with the mashed potato. Brush the potato with lightly beaten egg and cook in the oven for 15 to 20 minutes. You can brown under a pre-heated grill for a few minutes at the end if you wish.