Annabel Karmel’s fish pie

  • 6 small pies

A delicious fishy dishy perfect for toddlers


For the topping…

  • 750g potatoes
  • 30g butter
  • 7tbsp milk
  • 4tbsp freshly grated Parmesan
  • Salt and freshly ground black pepper
  • Carrot cut into fish heads and tails

For the sauce…

  • 45g butter
  • 1 large shallot, diced
  • 2tbsp white wine vinegar
  • 45g flour
  • 450ml fish stock
  • 6tbsp double cream
  • 1½tsp chopped fresh chives

For the filling…

  • 300g salmon, skinned, cut into 2cm chunks
  • 300g cod, skinned, cut into 2cm chunks
  • 75g frozen peas


  • Step 1

    Preheat the oven to 200ºC/gas mark 6. Boil the potatoes. Drain and mash with the butter, milk and Parmesan. Season to taste.

  • Step 2

    Melt the butter and sauté the shallot. Add the vinegar and boil for 2 to 3 minutes until evaporated. Stir in the flour then gradually stir in the stock. Bring to the boil over a medium heat, stirring until thick. Remove from heat and stir in the cream and chives.

  • Step 3

    Divide the uncooked fish and peas between 4 to 6 ramekins and pour over the sauce. Top with the potato and bake for 25 minutes. Decorate with the carrot shapes.

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