- Put the potatoes, carrots and sweet potatoes into a medium saucepan of boiling water and boil for 20-25 mins until tender. Add the kale for 2 mins until completely tender, then drain and mash. Leave to cool.
- Meanwhile, heat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a large saucepan set over a medium high heat and fry the onion for 10 mins until soft, then add the garlic for 1 min more. Stir in the flour and cook, stirring constantly for 1 min. Pour in the milk, a little at a time, stirring vigorously (use a whisk if it starts to look lumpy). Once all the milk has been added, add the fish pie mix, and allow to gently simmer for 5-7 mins until the fish is cooked before stirring in three-quarters of the cheese. You can break the fish up at this stage with a wooden spoon or mash if it needs to be in smaller pieces for your child.
- Transfer to a 1.2ltr baking dish and top with the mash; scatter over the remaining cheese. Bake for 30 mins until golden and piping hot.
Freezing and defrosting guidelines
Freeze before putting in the oven, wrapped in a layer of cling film and foil for up to a month; or divide into smaller portions to freeze. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baby weaning recipes
*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes.
When weaning your baby, introduce allergenic foods one at a time and not before 6 months.