WEANING! Mini Fish Pies For Your Mini People

  • Mini fish pies

The most stressful and time consuming aspect of parenthood for most new mums seems to be food! I mean these tiny people need to eat 3 meals a day, EVERY DAY! Oh, and snacks! And we have to organise and prepare these meals, make sure they’re healthy, have all the right ingredients and none of the wrong ones, and make sure there is something available at all times. It’s bloody hard work!

Please don’t think that just because I run this site that it is any less stressful for me. I find that the only way to make it even slightly less stressful is to be very very organised. I sit down with my laptop on a Saturday morning and plan my meals for the week, then order the online shop from Abel & Cole. I then sit and work out at which times of which days I will cook these things. After all, it’s not always possible to be in the kitchen when you have a baby. Once I’ve written all this down, it feels a lot less overwhelming and I can get on with my weekend!

So following on from that, I thought I’d help you all out a little bit and start adding baby meals to the website. It will have its own category in the drop-down list also, to make it easier to find things.

Here are some mini fish pies – dairy free of course – with just great ingredients and no nasties.

Ingredients

A pack of fish pie mix (I use Abel & Cole, otherwise a mix of salmon, cod and haddock or your own choice of fish)
About 8-10 white potatoes
1/2 tsp coconut oil
Almond milk (the quantity will depend on the size of your saucepan)
1 bay leaf
1 cube pre-prepared homemade vegetable or chicken stock, or 1 Kallo low salt organic vegetable stock cube
Half a cup of frozen peas
Vegan margarine spread
Freshly ground pepper and Himalayan salt

Method

Preheat the oven to 180 degrees.

Peel and chop the potatoes and put them in a saucepan, cover with water and boil.

At the same time, rub the fish with the coconut oil then put it in a saucepan and cover with almond milk. Bring to the boil then turn down to a simmer and add the stock cube, bay leaf, some pepper. You can add some pink Himalayan salt if you do want to add salt. The fish should all look cooked after about 10 minutes. Drain in a colander, holding back a very small amount of the liquid, just enough to keep it moist then put it back in the saucepan and set aside for a minute.

Put the peas in a saucepan, add water, bring to the boil and drain.

Go back to the fish, Remove the bay leaf and gently mash the bits of fish, breaking them up so they are not whole chunks but also not broken up too small. Add the peas then add this mix to the individual ramekin dishes or disposable mini silver dishes.

Once the potatoes are ready, drain the water and mash well. Add about a fifth of a cup of almond milk and a tbsp vegan margarine and mix until smooth. Add a small pinch of Himalayan salt and mix again.

Add this layer to the top of the fish layer, rub a little vegan margarine over the top of each one and put in the oven for 20 minutes.

Once cool you can freeze them and defrost as and when you need them.

I hope your babies enjoy this as much as my baby did!

Love,
Lauren (& Braxton!)

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