Annabel Karmels Fish Pie For Kids Recipes

ANNABEL KARMEL'S FISH PIE FOR KIDS

Annabel Karmel's Fish Pie for Kids image

This recipe is for lovely tasty fish pies that appeal to young children (apparently this recipe is one of the most popular in a large UK nursery chain), they come under the 1-4 year category in Annabel's book. Annabel says " The high levels of omega-3 essential fats which are vital for brain function and can also help the performance of dyslexic and hyperactive children. Our brain is made up of 60% fat and eating the right fats, omega-3 and omega 6 fats found in fish and seeds makes us smarter. Ideally you should try to include two portions of oily fish a week in your child's diet. Its good to make these in ramekins so your child has an individual portion that looks attractive." These pies are suitable for freezing, so you could double increase the recipe & do some OAMC!

Provided by Um Safia

Categories One Dish Meal

Time 1h5m

Yield 4-6 pies, 4-6 serving(s)

Number Of Ingredients 18

Ingredients

800 g potatoes
30 g butter
7 tablespoons milk
4 tablespoons freshly grated parmesan cheese
1 egg, lightly beaten
salt & freshly ground black pepper, to taste
45 g butter
1 large shallot, diced
2 tablespoons white vinegar
45 g flour
450 ml fish stock
6 tablespoons double cream
1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoons chives, chopped
salt & freshly ground black pepper, to season
250 g salmon, skin removed and cut into 2 cm (3/4 in)
250 g cod, skin removed and cut into 2 cm (3/4 in)
150 g small cooked prawns
70 g frozen peas

Steps:

Pre-heat the oven to 200ºC/400ºF/Gas 6. Boil the potatoes in salted water.
Drain and mash with the butter, milk and Parmesan and season to taste.
To make the sauce, melt the butter and sauté the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened.
Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce. Brush the potato topping with a little beaten egg. Bake for 25 minutes.

Nutrition Facts : Calories 657.2, Fat 31.8, SaturatedFat 17.6, Cholesterol 229.5, Sodium 744.3, Carbohydrate 49.3, Fiber 5.5, Sugar 2.6, Protein 42.8

ANNABEL KARMEL'S VEGETARIAN SHEPHERD'S PIE FOR KIDS

Annabel Karmel's Vegetarian Shepherd's Pie for Kids image

This is very popular with my kids, although I admit that I don't always make them in individual portions. We always add the peas & use half the sugar called for. Sometimes we add a little finely chopped celery too. Annabell says about this recipe "Lentils are a good source of protein and iron for vegetarians and green lentils make a savoury and satisfying base for this shepherd's pie." These freeze well so you can double up on the recipe and do some OAMC cooking.

Provided by Um Safia

Categories < 4 Hours

Time 1h50m

Yield 6 pies, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 medium red onion, finely chopped (100g)
1 medium carrot, peeled and grated (75g)
1 garlic clove, crushed
150 g green lentils, rinsed
1 (400 g) tin chopped tomatoes
350 ml vegetable stock
150 ml water
2 tablespoons tomato puree
1 tablespoon soy sauce
4 teaspoons brown sugar
5 tablespoons frozen peas (optional)
750 g potatoes, peeled and cubed
20 g butter
4 tablespoons milk
1 egg, lightly beaten

Steps:

Heat the oil in a large saucepan and sauté the onion and carrot for 8-10 minutes stirring occasionally until soft and starting to brown. Add the garlic and cook 1 minute then stir in the lentils, tomatoes, stock, water, tomato puree, soy sauce and sugar.
Bring to a boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft (older lentils will take a little longer). Add a little extra water if the pan gets too dry.
Meanwhile, boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste with salt and pepper.
Season the lentils to taste with pepper then divide them between small baking dishes or ramekins. I used 6 ramekin dishes 9cm diameter and 4 cm depth. Spread the mashed potato over the lentils and mark in ridges with a fork. Refrigerate until needed.
Preheat the oven to 200c/400G/Gas 6/ Fan 180c. Put the pies on a baking sheet, brush the tops with the beaten egg and bake for 25-30 minutes, until the potato is golden on top and the pie is piping hot. Cool slightly and check temperature before serving.
Pies can be wrapped in clingfilm and frozen. Defrost overnight in fridge.

Nutrition Facts : Calories 286.9, Fat 6.7, SaturatedFat 2.6, Cholesterol 43.8, Sodium 226.5, Carbohydrate 46.6, Fiber 11.8, Sugar 7.8, Protein 11.7

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