Mini fish and vegetable pies
AN IMPORT FROM BRITAIN, WHERE COMFORT FOOD IS KING
Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings
Ramekins filled with bubbling creamy sauce, flaky mild fish and fluffy mashed potatoes are the epitome of comfort. For a twist, substitute sweet potatoes for russet, following the same cooking instructions.
2 tsp unsalted butter
2 cups sliced leeks (white and light green
½ cup each diced carrot and celery
3 cloves garlic, minced
2 tbsp all-purpose flour
¾ cup sodium-reduced vegetable broth
¼ cup milk
300 g cod fillet or other firm white-fleshed
fish, cut in 1-inch chunks
½ cup frozen peas
2 tbsp chopped fresh dill
4 tsp lemon juice
2 tspd ijon mustard
¼ tsp each salt and pepper
2 russet potatoes (about 500 g total)
¼ cup milk
2 tsp prepared horseradish
pinch each salt and pepper
Filling: In Dutch oven or large heavybottomed saucepan, melt butter over medium heat; cook leeks, carrot, celery and garlic, stirring occasionally, until beginning to soften, about 5 minutes.
Sprinkle in flour; cook, stirring, for 1 minute. Whisk in broth and ¼ cup water; cook, whisking, until slightly thickened, about 2 minutes. Whisk in milk. Remove from heat; stir in fish, peas, dill, lemon juice, mustard, salt and pepper. Divide among four 1-cup ramekins.
Topping: Meanwhile, using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, about 7 minutes. Set aside until cool enough to handle. Peel potatoes; place flesh in bowl. Add milk, horseradish, salt and pepper; using potato masher, mash until smooth.
Spoon over ramekins, smoothing tops. Bake on rimmed baking sheet in 425°F oven until filling is bubbly, about 10 minutes.
per serving: about 257 cal, 19 g pro, 4 g total fat (2 g sat. fat), 38 g carb (4 g dietary fibre, 6 g sugar), 40 mg chol, 392 mg sodium, 1,000 mg potassium. % RD I: 11% calcium, 21% iron, 42% vit A, 47% vit C, 30% folate.