After a long day at Gulliver’s World in Warrington, I needed something I could fill Baby Button with that wouldn’t be too hard to put together after a long day. The answer? Fish pie. Fish pie is one of my favourite things to cook, but I can’t go all out with this pie like I would usually – this would be a simple yet tasty baby version.
For the mashed potato topping:
• three medium potatoes
• half a teaspoon of butter
For the fish pie filling:
• two fillets of white fish
• three teaspoons of sweet corn
• half a courgette
• one teaspoon of Green Pea, Rocket & Dill BabyLed Spread
• one teaspoon of soft cheese
• one teaspoon of Greek Yoghurt
If you’ve read my previous posts, you probably see some familiar ingredients. I tend to try use up what’s my fridge before shopping again, and it’s worked really well for this recipe.
I began as preparing during breakfast, peeling and chopping the potato before popping them into boiling water. At the same time, I used my steamer to boil some white fish, and steam some sweet corn and courgette. The corn and courgette are leftovers from a good old trudge around the supermarkets picking up vegetables that were on offer, so I definitely wanted to use them up.
Once the fish had whitened and the vegetables had softened, I left them to drain while I did some chores. Once the potatoes were done I mashed them with some butter before getting an oven proof dish ready to assemble the pie.
Mixing the yoghurt, the BabyLed Spread and the soft cheese together to create a sauce, I added the fish and vegetables before mixing together well. Adding it into the oven proof dish, I topped with the potato before using a fork to create some decoration on the lid and even out the potato topping – before popping it in the oven at 120C until the potato was golden brown and deliciously crispy on top.
Keep an eye out for more recipes this week using different flavours from the BabyLed Spreads range! I was sent these spreads to review, but all opinions, smiles and clean plates are honest.