Mini fish pies with cheesy potato topping
- Preparation and cooking time
- A little work
- Serves 6
- 250g Potato, peeled and cut into large chunks
- 250g Swede, peeled and cut into large chunks
- 300g Cod fillet
- 25g Unsalted butter
- 600ml Milk
- 1tbsp Plain flour
- 75g Cheese, grated
- 50g Broccoli florets
- STEP 1
Preheat the oven to 190°C/375°F/Gas mark 5.
- STEP 2
Boil the potatoes and swede for about 15 minutes, until soft. Mash with a dash of milk.
- STEP 3
Steam the fish over a pan of boiling water for 4-5 minutes, or microwave it on medium power in a covered dish for 4 minutes.
- STEP 4
Lightly steam the broccoli until just tender, drain and cut into small florets.
- STEP 5
To make the cheese sauce, melt the butter in a pan. Add the flour, stir to a paste. Keep stirring as you gradually add the remaining milk. Cook until the sauce begins to thicken, then add two-thirds of the cheese.
- STEP 6
Flake the cooked fish and distribute evenly into 6 small, lightly greased ramekins. Spoon the broccoli on top and pour over the cheese sauce.
- STEP 7
Spoon the potato and swede mash over the mixture in each ramekin until covered. Sprinkle the remaining cheese on top.
- STEP 8
Pop into the preheated oven for 20 minutes, or until the topping crisps up.