The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
KIDS Creamy Fish Pie with Potato & Carrot Mash
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High protein
New
Low sat fat
Serving size
Ingredients
- 280g diced cod fillets (Fish)
- 160g greek style yoghurt (Milk)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 head of broccoli
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 1 leek
- 2 carrot
- 4 large potatoes
Nutritional Information
Calories: 434
Protein: 29g
Carbs: 59g
Fat: 9.6g
KIDS Creamy Fish Pie with Potato & Carrot Mash
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium ovenproof dish, a sieve, a grater, a masher, a measuring jug & a peeler
Get started
- Dice the carrots into 1cm chunks. Dice the potatoes into 2cm chunks (peel optional)
- Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain
- For picky eaters: cut the carrots into batons and serve alongside
Make the filling
- Meanwhile, slice the leek into 1/2 cm half-moons. Dissolve the cornflour in the jug with 50ml cold water, add the stock powder and top up with 300ml boiling water
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the leek and fry for 5-6 mins, until softened. Season with salt and pepper
- Sit in the stock mixture and mustard and bring to a boil. Lay the fish evenly in the pan, then simmer for 19 mins, until cooked through
Finish the prep
- Cut the broccoli into small florets. Grate the cheese
- Return to cooked potato and carrot to the pan and mash with 1 tsp oil and a pinch of salt and pepper
- Preheat the grill to high (240C)
Build the pie & grill
- Remove the fish pan from the heat, then stir in the yoghurt and half the cheese. Season to taste
- Transfer the cod mixture to the medium ovenproof dish, top with the mash and sprinkle over the remaining cheese
- Add the broccoli to one side of the foil-lined baking tray, the fish pie to the other, drizzle the broccoli with 1/2 tsp oil and season with salt and pepper. Grill for 8-10 mins, until both are golden
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the fish pie onto plates, with the broccoli alongside
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