Name: Smoked cod and vegetable pies with parsnip mash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 400g potato; 1 large parsnip, peeled, chopped; 75g butter; 310ml milk; 18.20 gm olive oil; 1/2 leek, finely chopped; 1 small carrot, finely chopped; 1 zucchini, finely chopped; 250.00 ml firmly packed shredded silverbeet; 40.00 ml plain flour; 350g smoked cod fillets, cut into 2cm pieces; 2 medium vine tomatoes, sliced

Smoked cod and vegetable pies with parsnip mash

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Delicious fish pie with colorful veggies and parsnip mash topping for a nutritious twist.

Ingredients:

400g potato
1 large parsnip, peeled, chopped
75g butter
310ml milk
1/2 leek, finely chopped
1 small carrot, finely chopped
1 zucchini, finely chopped
250.00 ml firmly packed shredded silverbeet
40.00 ml plain flour
350g smoked cod fillets, cut into 2cm pieces
2 medium vine tomatoes, sliced

Instructions:

Preheat the oven to 200°C. Boil the potatoes and parsnip in a large pot until tender. Drain and mash them with 25g of butter and 1/4 cup of milk. Season to taste and set the creamy mixture aside.
Heat oil in a saucepan. Sauté leek, carrot, and zucchini until almost tender. Add silverbeet and stir until wilted. Remove vegetables from pan.
In the same pan, melt the rest of the butter. Add flour and cook, stirring for 1-2 minutes. Slowly whisk in the rest of the milk and stir constantly over medium heat until the mixture boils and thickens. Take off the heat and mix in the vegetables and cod. Season to taste.
Divide the mixture evenly among 4 ovenproof bowls or ramekins. Spread a layer of mash on top and arrange tomato slices in an overlapping pattern over the mash.
Place dishes on a baking tray to catch spills. Bake for 30 minutes, or until lightly browned. Let it stand for 5 minutes before serving.

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