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Mini Fish Pies


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Mini Fish Pies


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Mini Fish Pies

Reel your kids in with these yummy and attractive mini fish pies. Getting children to eat fish is easier said than done. Making food look attractive is important. So, it's much more appealing to make individual fish pies rather than have a dollop of food on a plate.


  • Prep Time : 30 min
  • Ready Time : 30 min


4 - 6 servings


  • 1-3/4 pounds potatoes
  • 2 tablespoons butter
  • 1/3 cup milk
  • 1/4 cup (4 tablespoons) freshly grated Parmesan
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons butter
  • 1 large shallot, diced
  • 2 tablespoons white wine vinegar
  • 1/4 cup (1-1/2 oz) flour
  • 2 cups fish stock
  • 1/3 cup heavy cream
  • 1-1/2 teaspoons fresh dill or chives, chopped
  • 12 oz salmon fillet, skin removed and cut into 3/4 in chunks
  • 12 oz cod or flounder fillet, skin removed and cut into 3/4 in chunks
  • 3 oz frozen peas
  • 1 egg, lightly beaten


  1. Boil the potatoes in lightly salted water. Drain and mash with the butter, milk and Parmesan and season to taste.
  2. To make the sauce, melt the butter and sauté the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated. Stir in the flour to make a roux.
  3. Gradually, stir in the fish broth and then cook over a medium heat, stirring continuously. Bring to a boil then continue stirring until thickened.
  4. Remove from the heat and stir in the cream and the chopped dill or chives. Season well with salt and pepper as the fish is unseasoned.
  5. Pre-heat the oven to 400 degrees F.
  6. Divide the fish and peas among four or six mini ramekins (depending on the size) and pour the sauce over top.
  7. If you have time, allow the fish, pea and sauce filling to cool and solidify. This makes it easier to cover the pie with mashed potato.
  8. Brush the potato topping with a little beaten egg. Bake for 25 minutes until potato crust is golden brown.


Children should have at least two portions of fish a week, one portion of which should be an oily fish like salmon.

From The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes That Your Kids Will Actually Eat, by ANNABEL KARMEL

Contributed by: ANNABEL KARMEL



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