Cheesy peasy fish pie

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Prep time:

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Serves: 10

By Jennyl131



  • 2 medium potato peeled and chopped into 1 cm cubes

  • 1 pinch freshly ground black pepper

  • 2 handfuls frozen peas petit pois are sweeter

  • 2 pints whole milk

  • 2 tbsp plain flour

  • 1 pinch grated nutmeg

  • 2 blocks Frozen fish fillet Skinned and boneless, any variety

  • 2oz butter

  • 3 handfuls grated mature cheddar


  1. Place chopped potato, frozen fish fillets and peas in a pan. Add enough milk to cover and cook on a gentle heat until potatoes are soft, being careful not to burn the bottom of the pan.
  2. Meanwhile make a cheese sauce. In a separate pan melt the butter, and add the flour to make a smooth paste (roux) and cook for a minute or so. Gradually add the remainder of the milk beating as you go to make a smooth sauce. Keep the sauce fairly thick as you will add the cooking liquid from the fish/potatoes/peas mix.
  3. Add the cheese to the sauce & stir to melt.
  4. Use a slotted spoon to remove the fish/potatoes/peas and add to the sauce.
  5. Blitz using a hand blender or mash to desired consistency, adding the milk the fish was cooked in until you are happy with the runniness/lumpiness, depending on the stage of weaning.
  6. Cool & freeze in portions.

Handy Hint

A firm favourite with my 8 month old and tastes so good I'm tempted to try it as a sauce for a fishy pasta bake (though there's never enough left once I've frozen the portions for DS). The ingredients above are a really guide, this recipe makes enough to freeze for several meals, and can be easily adapted by substituting eg sweetcorn or broccoli. I initially made a batch with only one fish fillet, to introduce fish to my 6 month old. As he is getting older I am able to mash the fish/potato/peas to leave more texture.

Additional Information

  • Make Ahead

  • Can Freeze

  • Fish

  • Baby and weaning

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