I-spy courgette eye, I-spy Fishy Pie

It’s been a while.
A lot has been happening. My Big Baby – Boy A turned four, so we had birthday chaos. My Little Baby – Boy O has had pneumonia (he’s on the road to recovery now, thanks), and my New Baby – Petite Parties launched amidst the chaos and seems to be really taking off, which is super exciting, but scary.

I’ve not been focussing on much else lately and it’s been obvious in my meal planning (or rather – lack of), so today, with friends due for supper, I decided to make a bit more of an effort and make fish pie – knowing it is their favourite, and for a change, because just lately I’ve dished up fish fingers or spaghetti bolognaise whenever they’ve come for supper.

Now fish pie is pretty simple to make, but this way is pretty darn lazy. And anyone can do it. Honesty.

You’ll need:

For the filling:
Half a leek, thinly sliced
Two cod fillets
Two salmon fillets
A handful of prawns
Approx 300ml of milk
4 cubes of frozen spinach
A heaped tbsp of soft cheese
A healed tbsp of creme fraiche
Roughly half a mug of grated cheddar

For the mash topping:
3 baking potatoes, peeled and chopped
A splash of milk
A large knob of butter
A heaped tbsp of creme fraiche
A handful of grated cheddar
A fish cookie cutter

Heat a little oil in a pan and gently sauté the leek until soft.
Add the milk, fish fillets and spinach and bring to a gently simmer. Cook until the fish is just cooked and flake the fish whilst still in the pan, removing any skin if necessary.
Stir in the prawns, soft cheese, creme fraiche and cheddar and gently mix to fully combine.

Meanwhile, cook the potatoes, drain and mash with the butter, creme fraiche and milk to make a really creamy mash potato topping.

Put the fish mixture into dishes (usually this amount makes two family sized pies – one for tonight plus one for the freezer, as well as a little one just for the freezer just for the boys), carefully top with the mash and then using the fish cutter make fish shapes with extra mash to decorate. I used courgette circles to make fish eyes but you could use anything you have to hand.
Sprinkle a little cheese in between the ‘fishes’ then bake in a pre-heated oven at around 180* for approx 20 mins.
Serve with some extra veg on the side (I roasted baby carrots and courgettes which were delicious and took only as long as the pie)
Gobble up.

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Not Prepared For Lunch, Lunch

A short one for you today because it’s been a busy week. In fact, this sums up the height of my lunchtime ‘cooking’ this week. It’s not really cooking. Or particularly impressive. But it does keep the boys happy. And more importantly, quiet.

Lets call this one ‘Not Prepared For Lunch’, Lunch.

You’ll need:
To be in a hurry (ideally you’ll be rushing in the front door with the children whining about how starving they are)
A loaf of bread
A few cookie cutters, any size or shape (more is better as provides less opportunity for arguments)
A selection of ready to go fillings – today we have grated cheese, hummus and sliced chicken
Children’s knives, 1 each

Plonk everything in the middle of the table. Give the children each a breadboard, knife and slice of bread. Let them spread and fill with whatever they wish then pop another slice of bread on top.
Choose a couple of cutters each and help them cut their sandwiches out. Boy A needs help with this because he is so gentle and doesn’t quite cut all the way through. Boy O is far too stubborn independent for help.
We get there in the end.
And I end up eating all of the ‘middles’ so there is no waste 😜

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