Recipe
Fish pie with sweet potato mash with Aptamil Pepti
Ingredients
Topping:
500g sweet potatoes, peeled and cubed
3 tablespoons Aptamil Pepti 1 or Aptamil Pepti 2
1/4 tsp allspice
Grating of nutmeg or 1/4 teaspoon ground nutmeg
Juice of 1/2 fresh lime
Fish filling:
2 tablespoons olive oil
150g mixed fish cut into bite sized chunks
50g small cooked prawns or larger prawns, chopped (for older children)
10 baby asparagus spears, steamed until soft (or a handful of chopped spinach)
For the white sauce:
1 tablespoon plain flour*
1 large teaspoon dairy-free soya-free spread or olive oil
300ml Aptamil Pepti 1 or Aptamil Pepti 2
2 tablespoons coconut cream or tinned coconut milk that has been in the fridge (use the top thick layer of cream from this)
*This dish can be made wheat free by replacing the plain flour with WF/GF plain flour, cornflour or rice flour.
Method
Allergy information: EF, NF, SF, WCMPF. Offer at the texture your infant can manage.
- Boil or steam the sweet potato cubes until soft, about 10–15 minutes.
- Whilst cooking, prepare the formula as per instructions on pack.
- When the sweet potato is cooked, mash with the formula over heat to drive off any excess liquid.
- Stir in the allspice and nutmeg.
- In the meantime put the fish in a dish and cover with cling film. Pierce the film and cook the fish in the microwave for 3–5 minutes until tender. Remove and discard any skin.
- Prepare formula and pour into a jug. Whisk the flour and spread into the hot formula until it is thickened and smooth, then whisk in the coconut and lime juice to make a white sauce.
- Add the asparagus or spinach and stir well, the heat of the white sauce will wilt the spinach.
- Put the fish and prawns into an ovenproof dish and pour over the sauce.
- Top the fish mixture with the sweet potato mash and serve.
Chef's tip: For added texture grill the sweet potato topping until golden brown.