This recipe can be made as one big pie if you like but by making little ones you can freeze portions easily and make different versions to allow for gluten and/or dairy allergies and intolerances. It’s another great recipe to get the kids eating fish and it can be as cheap or expensive as the fish you chose to use but either way, it does make the fish go further. This recipe makes 6 child size pies.
- 1 salmon fillet
- 1 hake fillet
- Handful frozen, cooked, peeled prawns, de-frosted
- 4 medium mashing potatoes- high starch variety, peeled, boiled and mashed with dairy free butter- this is a great recipe to use up leftover mash!
If you don’t need a gluten/ dairy free option, follow the sauce recipe here, adding a vegetable oxo cube and frozen peas at the same time as the cheese (salt and pepper are not needed).
For the gluten/ dairy free sauce:
- Large knob of dairy free butter alternative- we like the Pure range
- 2tbsp corn flour
- 1 vegetable stock cube (make sure it’s gluten free)
- 50g lactose free cheese, grated
- Mug of frozen peas
- Place the 2 fish fillets in a sauce pan and cover with cold water (make sure you use at least 300ml)
- Over a medium heat, bring the water to a simmer and cook for a further 5 minutes
- Turn off the heat and leave for another 5 minutes
- Remove the fish from the water set aside to cool
- Skim any scum from the water
- In a small saucepan, melt the butter alternative
- Add the cornflour and stir continuously
- Slowly add about 200ml of the cooking water while continuing to stir (you may need more later)
- Don’t panic if it looks lumpy, just keep stirring, it will become smooth eventually!
- Allow the mix to come to a gentle boil for 2 minutes to cook out the flour
- This cause is thick, the frozen peas and fish will make it looser so it needs to be thick at this point
- Add the stock cube, cheese and peas and turn down to a low heat until the cheese has melted, remove from heat
- Flake up the fish, checking for bones
- Place a heaped tbsp of sauce in each ramekin, followed by the flaked fish, followed by 4 or 5 prawns
- Top with another tbsp of sauce (share it out and use it up) and then finally the mash potato
- At this stage the pies can be wrapped in cling film and placed into the fridge or frozen
- To cook, preheat the oven to 180C
- If frozen, thoroughly defrost before cooking
- Top the pies with more grated cheese and bake in the middle of the oven for 15 minutes until the cheese is bubbling and browned
- Always check that they are pipping hot all the way through
- Serve with steamed veg
Previous recipes: Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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