Creamy Fisherman's Pie

1. Preheat the oven to 190°C.
2. Peel the potatoes and put them in a saucepan. Cover with water and bring to the boil and simmer until tender. Once cooked, remove from heat and mash with 50ml of baby’s usual milk.
3. While the potatoes are cooking, in another saucepan melt the butter on a medium heat.
4. Add in the leek and flour and cook for 1-2 mins.
5. Whisk through the remainder of the milk and bring mixture to the boil, stirring continuously.
6. Add the parsely, turn down the heat and cook for a further 2-3 minutes or until mixture is thickened.
7. Remove from heat.
8. On a plate, flake the fish making sure to remove any bones.
9. Stir the fish and peas through the sauce and pour mixture into an oven proof dish. Top with mashed potato. Sprinkle with a small amount of cheese.
10. Bake for 25-30 minutes or until golden.

If freezing, instead of cooking it all in one dish, place into little ramekins, cover and freeze those that are not needed before baking in the oven.