This tasty fish pie gets a nutritious makeover with the addition of carrots, zucchini and silverbeet and a topping of creamy parsnip mash.
- Preheat oven to 200°C. Cook potatoes and parsnip in a large pan of boiling water until tender. Mash drained potatoes and parsnip with 25g butter and 1/4 cup milk. Season to taste and set aside.
- Meanwhile, heat oil in a large saucepan. Add leek, carrot and zucchini and cook, stirring, for a few minutes until almost tender. Add silverbeet and stir until it has just wilted. Remove vegetables from pan.
- Melt remaining butter in same pan. Add flour and cook, stirring for 1-2 mins. Gradually whisk in remaining milk and stir constantly over medium heat until mixture boils and thickens. Remove from heat and stir through vegetable mixture and cod and season to taste.
- Divide mixture between 4 x 1 cup capacity ovenproof bowls or ramekins. Top with mash and smooth top. Arrange tomato slices, overlapping slightly, on top of mash.
- Place dishes on an oven tray (to catch any spills), and bake for 30 mins, or until lightly browned. Stand for 5 mins before serving.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set