Mini fish pies with cheesy potato topping

  • 6
  • A little work

Make a batch of 6 of these individual fish pies and keep them in the freezer, suitable from 9 months



  • Potato 250g, peeled and cut into large chunks
  • Swede 250g, peeled and cut into large chunks
  • Cod fillet 300g
  • Unsalted butter 25g
  • Milk 600ml
  • Plain flour 1 tbsp
  • Cheese 75g, grated
  • Broccoli florets 50g


  • Step 1

    Preheat the oven to 190°C/375°F/Gas mark 5.

  • Step 2

    Boil the potatoes and swede for about 15 minutes, until soft. Mash with a dash of milk.

  • Step 3

    Steam the fish over a pan of boiling water for 4-5 minutes, or microwave it on medium power in a covered dish for 4 minutes.

  • Step 4

    Lightly steam the broccoli until just tender, drain and cut into small florets.

  • Step 5

    To make the cheese sauce, melt the butter in a pan. Add the flour, stir to a paste. Keep stirring as you gradually add the remaining milk. Cook until the sauce begins to thicken, then add two-thirds of the cheese.

  • Step 6

    Flake the cooked fish and distribute evenly into 6 small, lightly greased ramekins. Spoon the broccoli on top and pour over the cheese sauce.

  • Step 7

    Spoon the potato and swede mash over the mixture in each ramekin until covered. Sprinkle the remaining cheese on top.

  • Step 8

    Pop into the preheated oven for 20 minutes, or until the topping crisps up.