Friday, January 23, 2009

Smoked cod and vegetable pies with parsnip mash

Preparation Time 10 minutes
Cooking Time 45 minutes
Makes 4

* 2 medium (400g) red rascal potatoes, peeled, chopped
* 1 large parsnip, peeled, chopped
* 75g butter
* 1 1/4 cups (310ml) milk
* 1 tbs olive oil
* 1/2 leek, finely chopped
* 1 small carrot, finely chopped
* 1 zucchini, finely chopped
* 1 cup firmly packed shredded silverbeet
* 2 tbs plain flour
* 350g smoked cod fillets, cut into 2cm pieces
* 2 medium vine tomatoes, sliced

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Fresh Living
Recipe by Jess Sly


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