Chez Foti’s Kids Fish Pie! with oogaa® I use oogaa bowls and spoons every day, or rather my children do! Francesca’s three and Jacques’ a wee eighteen months and they both absolutely adore them!  Francesca insists on having a bowl that most matches her outfit of the day (as girls do!) and isn’t too old to still want to use the airplane spoon (yep we still have to do zoom zoom planes for her!).  Jacques likes their squidgability (I think I just made up a word here!) and loves to chew and play with them after his dinner, or put them on his head.  He also has a rather unnerving tendency of flinging his bowl as far and fast as he can once he’s finished eating so Mummy’s very happy to have silicone none-noisy none-breakable dinnerware!.  Mummy’s also happy that they’re so incredibly useful, they can be baked in the oven, put in the microwave to warm up food, put through the dishwasher and even used to store food in the freezer.  And being silicone, so wonderfully safe!

Today I baked fish pie in the gorgeous oogaa bowls, much to the delight of my kids!  Their favorite dinner IN their favourite bowls, Jacques was literally climbing on the table to get his fingers in the pies!  The recipe is from my blog Chez Foti,, where I blog children’s and family recipes every couple of days or so.  I actually live in SW France with my two monkeys and am very passionate about cooking for the family and growing our own organic veggies. We moved here at the end of 2010 and love the simple, honest, slower-paced life that we now lead.

Although named Kid’s Fish Pie, it’s most certainly not just for kids, and can be very much enjoyed by grown ups too!  I baked my pies individually in oogaa bowls today (as well as a separate dish for my husband and I), but you could also use a large and deep ovenproof dish for everyone.

Enough for 4 adults (or like us, for a family of four, with portions left over for the kids to eat again the next day!)

400g of white fish fillets (or combination of salmon and white fish)

500ml of full fat milk

1 bay leaf

salt & pepper

50g butter

40g plain flour

80g Cheddar cheese, grated

½ tsp of English mustard (optional)

2 eggs, hard boiled

80g frozen peas, cooked

2 large handfuls of fresh spinach, washed and finely chopped, wilted

2 tbsps chopped fresh chives, finely chopped (optional)

3 tsps of lemon juice

For the Potato Topping:

700g potatoes, peeled and cut into chunks

40g butter

3 tbsp milk

salt & pepper

Preheat your oven to 180°C/Gas 4.

Place your fish in a saucepan and pour over the milk, a little seasoning (none or very little salt if you’re cooking for wee ones!) and the bay leaf.  Slowly bring to the boil and allow to simmer for about 5 minutes until the fish is cooked.

Meanwhile cook the potatoes for the topping in a pan of boiling water.  If you  haven’t already done so you can hard boil your eggs in the same pan (they take 8 minutes in boiling water).  When the potatoes are cooked drain out the water, pouring the water over the fresh spinach as this will be enough to wilt it ready for the pie.  Mash the potatoes with the butter, milk and a little seasoning.

Drain the fish from the milk, retaining the milk for the sauce.  Check the fish for bones, roughly break into pieces and set aside.

Now to make the cheese sauce. Place the butter in a large saucepan and heat over a very gentle heat until melted.  With the pan still on a little heat add the flour and stir quickly and vigorously with a wooden spoon or a balloon whisk until combined.  Add a little milk and continue to stir or whisk vigorously, continue to add the milk in this way until you have incorporated it all.  Don’t worry if you have a few lumps at this stage, they’ll eventually go. Continue to stir or whisk the sauce constantly over a gentle heat until it is fully thickened and starting to simmer, this will take a few minutes. When simmering, take the pan off the heat and stir in the cheese and mustard (if using).

Now you can assemble your pie or pies.  Place the fish pieces evenly in a large ovenproof dish or individual dishes or bowls. Roughly chop up the eggs and scatter on to the fish, along with the peas, spinach and chives (if using). Drizzle over a little lemon juice.  Pour over the cheese sauce.  Top with the mashed potato.

Bake in the oven for 15 to 20 minutes.  For a crispy browned top place briefly under a hot grill.


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