Fish Pie With Watercress Sauce
- 10-30 minutes to prepare
- 30-60 minutes to cook
- Serves 2 adults and one baby
- Can be frozen
- How to make
1 handful fresh mint leaves
1 handful fresh parsley
2 handfuls of rinsed watercress (very large stalks removed)
1 clove of garlic
½ lemon juice
Crunch of black pepper
150ml double cream
2 MSC certified sustainable haddock fillets skinned and boned (or other sustainable white fish)
150g frozen peas
Large knob of unsalted butter
Two whisked eggs (optional)
How to make
To keep this recipe quick and easy with minimal equipment and washing up, we have used a steamer. If you don't have one you can simply poach the fish in a saucepan of water for the same time along with the peas.
Preheat your oven to 180ºC fan assisted / 200ºC / gas 6
Peel the potatoes, chop in to quarters and drop into a large pan of cold water. Bring the potatoes to a boil on the hob then reduce to a medium simmer. If you have a steamer pan, use the bottom part to boil your potatoes and then you can use the same water to steam your fish over the top. Pop a timer on for 15 minutes
Meanwhile put the following ingredients into a high-speed blender: mint, parsley, watercress, lemon juice, peeled garlic clove, black pepper and cream, and blend until super smooth
When the timer goes off on the potatoes, add the fish fillets to the steamer, along with the peas. Put the lid on and steam for 5-10 minutes, or until the fish is soft and flaky and the peas and potatoes just tender (timing depends on the size of the fish fillets). This does cook surprisingly quickly though so don't leave it!
Alternatively poach the fish and peas in water in a separate saucepan. The saucepan needs to be wide enough to allow space for the fish to sit completely under the water. Simmer on medium heat for 5-10 minutes until the fish is flaky and the peas tender. The total cooking time for the potatoes is 20-25 minutes
Turn your steamer off and put the fish onto a plate and break into flakes (ensuring there are no bones). Drain the potatoes and mash in a bowl with the butter and whisked eggs. The eggs give the potato a wonderful golden crust when baked, but can be left out if you prefer
Now to create your pie. Put the flaked fish and green peas into a ceramic dish 25cm x 15cm, by 5cm deep (or 3 individual portion sized dishes). Pour over the green sauce and stir through. Spoon the mashed potato on top, carefully pressing the potato to the edge of the dish to seal in the contents. Fork over the mash to create a beautiful finish
Pop the pie into your preheated oven for 20 – 30 minutes, or until the potato is nice and golden
Mash or blend to desired consistency, or serve as it is for older babies and toddlers
- Dairy ingredients
The pie should be piping hot in the centre so it's a good idea to scoop it out onto a cold plate to cool it down for your little one.
You can easily make this pie in advance and heat it through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minute to brown the potato top.