Creamy Fish Pie with Parsnip and Carrot Mash

Posted on Oct 6 2010 - 3:15pm by Christine

If you’re ready to introduce fish to your baby but having trouble coming up with a way to prepare it, then you’ll love today’s recipe for fish pie!

Not only is this homemade baby food recipe too yummy for words, it’s chock-full of nutrition and forms a complete meal all in one dish (so clean up is quick and easy too!).

Just look at all the goodness this tasty meal brings to your little one’s diet…

  • vitamins B and C from the parsnips
  • beta-carotene from the carrots
  • protein from the fish
  • calcium from the milk and cheese
  • lots of vitamins and minerals from the peas

This recipe yields enough fish pie to share, but the good news is that it freezes well for up to one month. That means you can divide up any leftovers to freeze for use in the future… a real time-saver for hectic days!

To Make Creamy Fish Pie with Parsnip and Carrot Mash You Will Need…

14 fl oz (1 3/4 cups) milk – use either whole milk, breast milk or formula
1 lb white fish fillet (use any white fish, but check VERY thoroughly for bones)
4 medium carrots, peeled and chopped
4 small parsnips, peeled and sliced
3 tbsp unsalted butter
6 tbsp all purpose (plain) flour
4 tbsp fresh parsley, chopped
2 medium leeks (white and pale green parts only), washed thoroughly and sliced
8 oz (1 cup) frozen peas – thawed
2 oz (1/2 cup) grated Cheddar cheese

Preheat the oven to 375 deg F (180 deg C).
Place the fish into a small saucepan and pour in the milk.
Bring to the boil, then lower the heat and simmer gently for around 5 mins until the fish is cooked through and flakes easily with a fork.
Drain the fish (reserving the milk from cooking) and cut the fish into pieces (checking carefully again for bones).
Place the fish pieces in the bottom of a small, oven proof dish.
Steam or boil the carrot and parsnip slices in a little water until tender, then drain and mash them together thoroughly. Thin with a little of the milk you saved from cooking the fish if the mixture is very thick.
Saute the sliced leek in a small frying pan with a little olive oil, until tender.
Finally – prepare the sauce. To do this, melt the butter in a small saucepan, then stir in the flour. Cook for a minute or two.
Remove from the heat, then slowly pour in the rest of the reserved milk, stirring constantly.
Return to the heat and cook, stirring, until the sauce has thickened. Remove from the heat and stir in the chopped parsley.
Now it’s time to put everything together…
Place the peas and leeks in the dish with the fish and pour the sauce over the top.
Pile the mashed veggies on top, then top the veggies with the grated Cheddar cheese.
Bake for 25 to 35 mins until golden.
Cool to a safe temperature and serve!

We have more fantastic fish baby food recipes here…

…and more parsnip baby food recipes here!

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