Fish & finger pie

Ingredients

• 200 g flour plain
• 100 g butter cold
• 50 g oats 
• 50 g cheese hard grated
• 500 g fish fillet boneless skinless white
• 2 large carrots 
• 100 g peas frozen
• 400 g shrimp frozen thawed cooked peeled
• 50 g butter 
• 50 g flour plain
• 450 ml milk 
• 30 g parsley chopped
• 6 servings bell pepper 
• 1  bay leaves 

Equipment

• sauce pan
• oven
• mixing bowl
• wooden spoon

Directions

1. Heat oven to 200C/fan 180C/gas
2. Place the flour in a large mixing bowl.
3. Cut the butter into small pieces and add to the flour.
4. Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins.
5. Add the cheese and stir until mixed together well. Set this aside as you prepare the filling.
6. Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger.
7. Put the carrots in the same dish as the cod, then add the peas and the prawns.
8. Place the butter into a saucepan and allow to melt over a medium heat.
9. Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste.
10. Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste.
11. Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas.
12. Sprinkle the topping you made earlier over the fish and sauce.
13. Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy.
14. Remove from the oven and serve with crispy salad or mashed root vegetables