Mini fish and veg­etable pies

Canadian Living Comfort Food - - Pas­tas & Casseroles -


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


parts only)

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.

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