This veg-packed fish pie is a really simple recipe but is full of flavour. It is easy to make, and children will love to help out. It is full of nutrition and includes many vegetables in a variety of colours. Children will love to help chop up the vegetables or mash the potatoes, helping to introduce them to quick, easy and healthy cooking.
Preheat the oven to 180C/160C fan/gas 4. Chop the salmon, cod and haddock into chunks and season with salt and pepper. Set aside. Dice the peppers and carrots, slice the shallot, leek and roughly chop the broccoli. Put each into bowls.
Fry the shallots in butter and 1 tbsp vegetable oil , add the crushed garlic and fry until the shallots are soft. Add the fish and fry for a further 2-3 minutes. Add the peppers and carrots and cook for 5-7 minutes, until the peppers begin to soften.
Meanwhile, to make the white sauce, melt the butter in a saucepan then add the flour. Mix until it forms a roux by cooking and whisking for a minute until thick. Slowly add the milk, whisking constantly, to ensure there are no lumps. Season with salt and black pepper.
Add the leek, broccoli, and white sauce to the fish and mix it through. Simmer for 10-12 minutes until the vegetables are soft.
Peel and chop the potatoes, and put into a pan of water. Add salt and bring to the boil. Boil for approx. 10 minutes until tender. Drain the potatoes into a colander, then tip them back into the saucepan. Add the butter and milk, and mash. Add the cheese and parsley, and mix with a spatula, ensuring the cheese has melted.
Pour the fish pie mixture into a large dish, and spread the potatoes evenly over the top. Use a fork to create a pattern over the top, and to help crisp up the potato. Bake in the oven for 20-25 minutes until the potatoes are golden brown. Scatter the chives over the top and serve whilst still hot.
Tip: Replace the baking potatoes with sweet potato, to give this pie and extra burst of flavour and a delicious golden orange top.