Name: Mini fish pies
Ingredients: 3 potatoes; 1 cup peas; ½ cup diced carrots; 1 Tbsp oil; 1 shallot (finely chopped); 2 cloves garlic (finely chopped ); 1 Tbsp whole wheat flour (or all purpose flour ); 1 cup milk; ½ cup cream (optional); 1 tsp salt; ½ tsp ground black pepper; 2 fillets fish (salmon or cod); 1 Tbsp parsley (finely chopped )

Mini fish pies

Parul Mathur

This recipe turns everyone's favorite fish pie into bite-sized portions. Your toddler can enjoy it as finger food or a snack.

Servings:

Course(s): Main Course

Ingredients

3 potatoes
1 cup peas
½ cup diced carrots
1 Tbsp oil
1 shallot finely chopped
2 cloves garlic finely chopped
1 Tbsp whole wheat flour or all purpose flour
1 cup milk
½ cup cream optional
1 tsp salt
½ tsp ground black pepper
2 fillets fish salmon or cod
1 Tbsp parsley finely chopped

Instructions

Peel the potatoes and boil them.
When they are done, drain the water and mash them well.
Boil separately the carrots and peas.
Drain the water, add them to the potatoes and mash them together.
Mix some salt and pepper and set it aside.
Preheat the oven to 200°C.
Heat the oil in a pan, add the shallot and the garlic, and saute for a minute.
Put the flour in and stir for a few seconds.
Add the milk a little at a time and whisk well to prevent lumps from forming.
Add the cream and the salt and pepper mix.
Keep stirring energetically until the sauce thickens and is properly cooked.
Add the mustard, the cheese, and the fish (flaked or cut into small strips).
Grease generously the cupcake tray and scoop a spoonful of fish filling into each mold.
Top each with a layer of mashed potatoes.
Slide into the preheated oven and bake for 10-15 minutes (until the fish is cooked and the crust is golden brown).
When done, let the pies cool for 10 minutes.
Serve warm.

Notes

You can make a bigger batch and freeze some of the mini pies in a zip-lock bag. When you decide to serve those, first thaw and heat in the microwave until the pies are warm inside.