Make a fabulous Fisherman’s pie for your kids

By admin
24 July 2014

This delicious recipe is specifically for little ones who eat pureed food, but can easily be adjusted for the rest of the family who won’t want to miss out.

  • Makes 5 baby portions

You’ll need:

15 ml (1 Tbsp) salted butter

40 ml full-cream milk

500 g potatoes, peeled and cooked


  • 10 ml (2 tsp) salted butter
  • 10 ml (2 tsp) cake flour
  • 150 ml full-cream milk
  • 2 Swiss chard spinach leaves, blanched and finely chopped using a blender
  • 60 g gem squash, cooked, pitted and mashed
  • 125 ml (1/2 cup) grated Gouda cheese
  • 300 g fresh or frozen deboned hake or haddock fillets, skinned and cubed salt and pepper to taste.

Do this:

Preheat the oven to 200°C, grease five ramekins and set aside. Add the butter and milk to the potatoes and mash until smooth. To make the filling, melt the butter in a frying pan and stir in the flour. Cook for approximately 90 seconds. Gradually pour in the milk, whisking until you have a smooth and thick white sauce.  Remove from the heat and stir in the spinach, gem squash, cheese and hake. Season to taste.  Spoon the filling into the ramekins and top with an even layer of mashed potato (see hint).  Place the ramekins on a baking tray and bake on the middle shelf of the oven for 20 minutes. Serve warm.


If you want to freeze some of these pies for later do so before baking them. Wrap each pie in cling wrap and freeze. Defrost completely and then follow the method from step 5.

  • This recipe was taken from Mealtimes Made Fun by Debbie Wareham and Kim Jurgens. Click here for more about this useful recipe book.

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