Smoky Haddock and Parsnip Fish Pie Cups

Ingredients

• smoked haddock350 g
• milk500 ml
• bay leaf1
• potatoes300 g, peeled and chopped
• parsnips250 g, peeled and chopped
• butter3 tbsp
• plain flour2 tbsp
• dill2 tbsp, chopped
• lemon zest1 tsp
• frozen peas100 g
• English mustard1 tsp

Method

1. 1Place the haddock in a saucepan with the milk and bay leaf, then gently heat until just below a simmer; turn off the heat and steep for 8 minutes.
2. 2Lift out the fish, flake it into large pieces, and reserve the milk.
3. 3Boil the potatoes and parsnips in salted water until tender, then drain and mash with 2 tablespoons of butter.
4. 4In another pan, melt the remaining butter, stir in the flour, and cook for 1 minute to make a pale roux; slowly whisk in 300 ml of the reserved milk until smooth and thickened.
5. 5Stir in the mustard, peas, dill, lemon zest, and flaked haddock, then spoon the mixture into four small baking dishes.
6. 6Top with the parsnip-potato mash, roughing the surface with a fork, and bake at 200°C for 18-20 minutes until bubbling and browned.
7. 7Rest for 5 minutes before serving so the filling settles.

Tips

• Do not boil the fish hard or it will become dry and chalky.
• For a brighter finish, add a few drops of lemon juice just before serving.

Nutrition