Ingredients Jump to Instructions ↓

  1. 2 x 450g packets ready made, chilled creamy mashed potato

  2. 25g butter

  3. 1 small onion, peeled and finely chopped

  4. 3 ripe tomatoes, skinned, de-seeded and roughly chopped

  5. 2 tbsp flour

  6. 250g cod fillet, skinned and cut into cubes (approx 3cm)

  7. 250g salmon fillet, skinned and cut into cubes (approx 3 cm)

  8. 1 tbsp fresh chopped parsley

  9. 1 bay leaf

  10. 200ml milk

  11. salt and pepper

  12. 75g Cheddar cheese, grated

  13. 1 egg lightly beaten

  14. Carrot for hair (use zester to make long thin strips)

  15. Salad cress for hair

  16. Red pepper for lips

  17. Baby sweetcorn for nose

  18. Spring onion, mini cucumber and peas for eyes

  19. Blanched French beans for moustache

  20. Blanched cauliflower for ears

  21. Cherry tomatoes for cheeks

  22. Basil for bow-tie

Instructions Jump to Ingredients ↑

  1. Melt butter in a saucepan, add the onion and sauté for 5 mins. Add the chopped tomato and cook for 2 mins.

  2. Add the flour and stir for about 30 seconds.

  3. Add the fish to the onion and tomato together with the parsley and bay leaf. Pour over the milk and season to taste. Simmer for about 4 mins until the fish is cooked through. Remove the bay leaf and stir in the cheese until melted.

  4. Divide the fish between the ramekin dishes (makes 4 to 6 portions according to size of dish) and top with the mashed potato.

  5. Brush beaten egg over the surface of the mashed potato.

  6. Cook in an oven pre-heated to 180C for 15 mins and finish off for a few mins under a pre-heated grill until golden.

  7. Decorate the pies with faces - children will enjoy designing their own if you give them a selection of vegetables.


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