Fish and Vegetable Pot Pies

Nutrition per serve

Ingredients

• 1pcs potato
• 150g green beans
• 1pcs onion
• 1pcs lemon
• 1bunch dill
• 25g parmesan
• 280g basa centre-cut portions
• 150g peas
• 1pcs vegetable stock cubes
• 40g butter
• 250ml (1 cup) boiling water
• 23ml plain flour
• 5ml dijon mustard

Method

1. Step 1 — Bake potato
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Thinly slice the unpeeled potato and spread in a single layer on the lined trays. Melt 20g butter in a medium saucepan over medium heat. Brush the potato with butter and season with salt. Reserve the pan. Bake the potato for 20 mins or until tender.
2. Step 2 — Start prep
   While the potato is baking, rinse the reserved pan, fill three-quarters full with water and bring to the boil for the vegetables. Trim the beans and cut into 2cm lengths. Finely chop the onion. Finely grate the zest of half the lemon*, then juice the half. Finely chop the dill, including the stems. Finely grate the parmesan. Cut the fish into 1.5cm chunks.
3. Step 3 — Finish prep
   Cook the beans in the pan of boiling water for 2 mins. Add the peas, return to the boil and cook for a further 1 min or until the beans and peas are tender. Drain. Reserve the pan. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
4. Step 4 — Make sauce
   Melt 20g butter in the reserved pan over medium heat. Cook the onion, stirring regularly, for 4-5 mins until softened. Add 1½ tbs flour and cook, stirring, for 1 min or until golden. Gradually add the stock, stirring constantly to prevent lumps forming. Add the lemon zest, 1 tsp lemon juice* and 1 tsp dijon mustard and bring to the boil, stirring until thickened.
5. Step 5 — Finish pie filling
   Stir the fish into the sauce and cook, stirring occasionally, for 2-3 mins until almost cooked through. Stir in the beans, peas and dill. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Divide the pie filling among 2 x 375ml (1½ cup) ovenproof dishes. Overlap the potato slices to create the topping and scatter over the parmesan. Bake the pies for 10 mins or until browned. Take the pot pies to the table and serve.

Allergens

Milk, Gluten, Wheat, Sulphites, Fish