Name: White Fish Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: International
Ingredients: 400 g white fish fillets, such as cod or haddock, boneless, skin removed; 300 ml whole milk; 2 tbsp butter; 2 tbsp plain flour; 100 g frozen peas; 1 carrot, finely diced and cooked soft; 700 g potatoes, peeled and cubed, for the mash; whole milk, extra, for the mash; 30 g grated cheddar cheese, optional, for the topping

A fish pie is a gentle way to get fish onto a toddler's plate: flaked white fish folded into a mild, creamy sauce with soft vegetables, all tucked under a layer of mashed potato.

Checking carefully for bones, even in a fillet sold as boneless, is worth the extra minute it takes every single time you make this.

If your little one is still earlier in the journey, start with our Baby's First Foods guide.

Part of our 40 toddler meal ideas list.

method

Preheat the oven to 190°C (375°F).

Poach the fish fillets gently in the milk over low heat for 8 to 10 minutes, until just cooked through and opaque. Remove the fish, reserving the milk, and flake it into small pieces, checking carefully and removing any bones.

Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the reserved milk to make a smooth sauce, and simmer for 3 to 4 minutes until thickened.

Stir the flaked fish, peas and cooked carrot into the sauce.

Boil the potatoes for the mash until completely soft, about 15 minutes. Drain and mash with a splash of milk until smooth.

Spoon the fish mixture into a small baking dish, and top with the mashed potato, spreading it evenly to the edges. Sprinkle with cheese if using.

Bake for 20 to 25 minutes, until golden on top and bubbling at the edges.

Let it cool well before serving, checking a forkful for any missed bones.

chef's tips

Check the fish thoroughly for bones both before and after flaking, even with a fillet labeled boneless; a careful second check is always worth the extra minute.
Dice the carrot and any other vegetables genuinely small, since they are cooked into a soft filling rather than something a toddler bites through on their own.
No added salt is needed. The cheese on top, if used, and the fish itself bring enough flavor.
This freezes well before baking; thaw fully in the fridge and add a few extra minutes in the oven if baking from cold.