Suitable from 9 months

Prep: 15 minutes

Cook: 20-25 minutes

Makes: 6 portions

Suitable for freezing

What You’ll Need:

• 40g (1½oz) butter or dairy-free spread
• 1 onion, chopped
• 1 tsp white wine vinegar
• 3 tbsp flour or gluten-free flour or 1 tbsp cornflour
• 150ml (5floz) fish stock
• 200ml (7floz) whole milk or a suitable dairy-free formula milk for under 12 months or almond milk for over 12 months
• 6 cherry tomatoes, quartered
• 1 tbsp freshly chopped dill
• 25g (¾oz) Parmesan cheese or dairy-free alternative, grated
• 450g (1lb) mixed salmon and cod, diced

Potato topping

• 500g (1lb 2oz) white potato, peeled and diced
• 100g (3½oz) carrot, chopped
• A knob of butter or dairy-free spread
• 1 tbsp whole milk or a suitable dairy-free formula milk for under 12 months or almond milk for over 12 months
• 30g (1oz) Parmesan cheese or dairy-free alternative, grated

What To Do:

• Melt the butter in a saucepan. Add the onion and fry for 5 minutes, then add the vinegar and stir until evaporated. Add the flour. If using cornflour, see step 2.
• Add the fish stock and milk, bring up to the boil and whisk until thickened. If using cornflour, mix it with 2 tablespoons of cold water and then add to the milk, and stir until thickened.
• Add the tomatoes, dill, and Parmesan. Stir, then add the fish. Spoon into six ramekins about 10cm (4in) diameter.
• Preheat the oven to 200ºC (fan 180ºC), gas 6.
• Cook the potatoes and carrot in a pan of boiling water until soft. Drain and mash with the butter, milk, and cheese. Spread on top of the pies.
• Bake in the preheated oven for 20–25 minutes until bubbling. Allow to cool down before serving.
• Defrost overnight in the fridge or for several hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for 15 minutes.

Recipes taken from Weaning by Annabel Karmel, published by DK priced £12.99. Available from all good bookstores. www.dk.com