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Mni-Fish-Pie

Mini Fish Pies

Prep Time 30 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 1¾ pounds potatoes
  • 2 tablespoons butter
  • ⅓ cup milk
  • ¼ cup 4 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter
  • 1 large shallot diced
  • 2 tablespoons white wine vinegar
  • ¼ cup 1½-ounces flour
  • 2 cups fish stock
  • ⅓ cup heavy cream
  • 1½ teaspoons fresh dill or chives chopped
  • 12 ounces salmon fillet skin removed and cut into ¾-inch chunks
  • 12 ounces cod or flounder fillet skin removed and cut into ¾-inch chunks
  • 3 ounces frozen peas
  • 1 egg lightly beaten

Instructions

  • Potato Topping:
  • Boil potatoes in lightly salted water. Drain and mash with the butter, milk and Parmesan and season to taste.
  • Sauce:
  • Melt butter and sauté the shallot for 5-6 minutes until soft. 
  • Add 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 fish broth and then cook over a medium heat, stirring continuously. Bring to a boil then continue stirring until thickened.
  • Remove from heat and stir in cream and chopped dill or chives. Season well with salt and pepper as the fish is unseasoned.
  • Pre-heat oven to 400° F.
  • Divide fish and peas among four or six mini ramekins (depending on the size) and pour sauce over top. If you have time, allow the fish, pea and sauce filling to cool and solidify. This makes it easier to cover the pie with mashed potato.
  • Brush potato topping with a little beaten egg. 
  • Bake for 25 minutes until potato crust is golden brown.

Tips

  • Children should have at least two portions of fish a week, one portion of which should be an oily fish like salmon.
  • From The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes That Your Kids Will Actually Eat, by ANNABEL KARMEL
  • Contributed by:ANNABEL KARMEL