Mini Fish and Vegetable Pies Mini Fish and Vegetable Pies

Food styling by Claire Stubbs | Prop styling by Paige Weir Image by: Maya Visnyei

Ramekins filled with bubbling creamy sauce, flaky mild fish and fluffy mashed potatoes are the epitome of comfort. For a twist, substitute sweet potatoes for the russets, following the same cooking instructions.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Mashed Potato Topping:


In Dutch oven, melt butter over medium heat; cook leeks, carrot, celery and garlic, stirring occasionally, until beginning to soften, about 5 minutes.

Add flour; cook, stirring, for 1 minute. Whisk in broth and 1/4 cup water; cook, whisking, until slightly thickened, about 2 minutes. Whisk in milk. Remove from heat; stir in cod, peas, dill, lemon juice, mustard, salt and pepper.

Mashed Potato Topping: Meanwhile, prick potatoes all over with fork. Microwave on high until fork-tender, about 7 minutes. Set aside until cool enough to handle. Peel potatoes; mash with milk, horseradish, salt and pepper.

Divide cod mixture among four 1-cup (250 mL) ramekins. Spoon potato mixture over each, smoothing tops. Bake on rimmed baking sheet in 425 F (220 C) oven until filling is bubbly, about 10 minutes.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 392 mg
  • Sugars 6 g
  • Protein 19 g
  • Calories 257.0
  • Total fat 4 g
  • Potassium 1000 mg
  • Cholesterol 40 mg
  • Saturated fat 2 g
  • Total carbohydrate 38 g


  • Iron 21.0
  • Folate 30.0
  • Calcium 11.0
  • Vitamin A 42.0
  • Vitamin C 47.0
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Lunch & Dinner

Mini Fish and Vegetable Pies