Fish Pie

INGREDIENTS

I added a Pillsbury crust on this one.

•¾ lb. salmon fillets, skinned

•¾ lb. cod fillets, skinned

•2 ½ cups milk

•4 peppercorn, 1 bay leaf and 1 parsley stalk

•2 tbsp. butter

•1 onion, finely chopped

•3 tbsp. flour

•½ tsp dry ground mustard

FOR THE TODDLER

•¾ cup frozen peas

•¾ cup frozen corn

•1 tbsp. chives

•Mashed potatoes: 

2 lbs potatoes peeled and cut in chunks

•4 tbsp. milk

•1 ½ tbsp. butter

•Salt and pepper

•A beaten egg

DIRECTIONS

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Boil slated water and add potatoes.

2.Put the fish in a shallow pan with milk, peppercorns, and herbs. Bring to a boil and cook for 5 minutes until flaky. Remove the fish and strain the milk and reserve.

3.Flake the fish carefully removing any bones.

4.Melt the butter in a sauce pan, add onion, saute until softened. Stir in flour to make a paste and cook for 1 min. Gradually add the strained milk, stirring until the sauce thickens.

5.Mix in the mustard, peas, corn, chives, and cheddar cheese. Cook for 2 minutes and add the fish. Spoon the mixture into a suitable ovenproof dish.

6.Drain and mash potatoes. Add milk, butter and seasoning. Spread the potatoes over the fish. Brush with beaten egg white and cook in preheated oven for 25 minutes.