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Lucy Upton’s Baby’s First Fish Pie

A fish pie is a fantastic weaning option and a transition towards family meals! With its creamy sauce and soft, flaked fish, this fish pie from trusted paediatric dietitian Lucy Upton is delicious and a great way to introduce your baby to the joys of homemade, nutritious meals. It’s perfect for introducing babies to different textures and flavours while providing essential nutrients for growth and development from key ingredients like fish, milk, vegetables and potatoes. This recipe can be adapted for various dietary needs, making it a versatile dish for the whole family.

Perfect for: spoon feeding, baby-led weaning
Suitable from: 6 months of age onwards - adapting texture as needed
Makes: 6-8 portions, or a family meal to eat with your baby

Adaptations:

  • For the topping, you can use only white or sweet potatoes or substitute other root vegetables like parsnip, carrot, or celeriac.
  • If your baby currently has purees or mashed foods, adapt the finished pie by mashing it with a fork or blending if required.

    • Preparation time: 15 min(s)
    • Cooking time: 1 hr 0 mins
    • Servings: 6-8

    How to make

    1. Preheat your oven to 180*C and lightly grease a pie dish (round or square).
    2. Start by peeling and dicing your potatoes into 1-inch cubes and placing them into a pan of boiling water to cook.
    3. Meanwhile, finely dice the onion and heat a small amount of oil in a sauté pan over medium heat. Cook the onion for 8-10 minutes, stirring occasionally, until it becomes soft and translucent.
    4. Next, add the butter to the pan and allow it to melt. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux. Gradually pour in the milk, whisking continuously to prevent any lumps from forming. Allow the sauce to simmer gently, thickening as it cooks, until it reaches a creamy consistency.
    5. Add the fish, sweetcorn, and peas to the sauce, stirring gently to combine. Cook for a few minutes (add a little extra milk if needed), then remove the pan from the heat. Stir in half of the grated cheese until melted and smooth. Transfer the mixture to your pie dish, spreading it out evenly.
    6. Drain your potatoes, and mash well, adding the remaining cheese, a splash of milk and a knob of butter. Spread out evenly across the top of your fish mixture.
    7. Bake in the oven for around 30-35 minutes, until the potato is starting to crisp and pie mixture is bubbling at the edges of the potato.