Fish Finger Rice Pie

This meal is great for fussy little eaters.

It is very easy to make...see cheats notes below for an even quicker version.

Particularrly great when you have lots of little people to cater for.

INGREDIENTS (Serves 8 Little People)

1 Onion, finely chopped

1 Tbsp Oil

1 Tin of Tomatoes, chopped

1/2 Cup Peas

3 Cups Cooked Rice, white or brown

16 Fish Fingers, enough for 3 layers

 Breadcrumbs, to top

Cheese Sauce

2/3 Cup of Grated Cheese

2 Tbsps Butter

2 Tbsps Plain Flour

1 to 2 Cups Milk

METHOD

Preheat the oven to 200 degrees C.

Grease an ovenproof dish.

Over a medium to high heat sauté the onion in the oil, then add tomatoes and the frozen green peas and stir in.

Make a thick cheese sauce by melting the butter in a small saucepan over a medium heat. Then stir in the flour.

Add the milk, half a cup at a time, stirring constantly till the sauce begins to thicken.

Remove sauce from the heat and stir in the grated cheese and season.

Layer the ovenproof dish with half the cooked rice, then frozen fish fingers and half the tomato mixture. Layer the remaining rice, a 2nd layer of frozen fish fingers, then the remaining tomato sauce. Now top with the last layer of fish fingers.

Top with a thick cheese sauce, then cover with breadcrumbs.

Bake in preheated oven for 30 minutes. Serve with salad and crusty rolls.

Notes:

Include any vegetables into the tomato sauce: spinach, grated zucchini or mushrooms for example.

Cheat Notes:

Tomato Sauce: Substitute passata instead of making own tomato sauce.

Cheese Sauce: Use a packet mix: 1 packet with 180ml of boiling water gives a lovely thick consistency.

Rice: Family Size Microwave Rice Sachet gives you cooked rice in minutes.