Fish Pie Two Ways

Name: Fish Pie Two Ways
Yield: Makes 4–6 portions
Ingredients: juice of ½ lemon; knob of butter; 650 g/1 lb 6 oz floury potatoes, peeled and diced; 150 g/5 oz carrots, sliced; 30 g/1¼ oz parmesan cheese, grated; 2 tsp white wine vinegar; 1 large onion, finely chopped; 40 g/1½ oz butter; 75 g/3 oz leek, thinly sliced; 1 egg, beaten with a little milk; salt and pepper; 200 g/7 oz skinless cod fillet, diced; 1½ tsp chopped fresh dill; 200 g/7 oz skinless salmon fillet, diced; 3 tbsp plain flour; 200 ml/7 fl oz fish stock; 150 ml/5 fl oz whole milk; 150 g/5 oz block ready-made shortcrust pastry

Preparation info

Makes
4–6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

I absolutely love fish pie and so do my readers: they have even been serving up my fish pies from my baby and toddler cookbooks for their dinner parties. Here’s a delicious version for the whole family to enjoy.

Ingredients

40 g/1½ oz butter
75 g/3

Dinner
Fish course
Pescatarian
Pie

Method

Preheat the oven to 200°C/400°F/Gas 6.

Melt the butter in a saucepan over a medium heat, add the leek and onion and cook, stirring, for 10 minutes