Mini Fish & 3 Veg Pies

Pie Filling:

1. Preheat the oven to 180ºC. Cut the defrosted medallions into 5 - 6 bite-size chunks each, then season with salt. Evenly distribute the chunks between the ramekins.
2. Top with equal amounts of frozen peas and corn but leave enough space for the sauce to go in and for the sweet potato mash to sit on top.

For the Sweet Potato Topping:

1. Half fill a medium sized pot with water and set it over high heat. Bring to a boil, then add the sweet potato pieces and cook until soft.
2. Drain the water and let the potato chunks steam in the pot for 2 minutes to get rid of any excess water.
3. Add the milk and butter to the pot and mash until you have a smooth consistency. Season to taste.

For the Béchamel Sauce:

1. Set a small pot over medium-high heat. Melt the butter, then add the flour. Stir continuously for 2 minutes to cook out the flour.
2. Add half of the milk while whisking; once incorporated add the remaining milk and mix until smooth.
3. Bring to a simmer while continuing to whisk to allow the sauce to thicken. Remove from the heat and season to taste.

To Assemble:

1. Pour the white sauce into the ramekins but leave a lip at the top. Scoop spoonful's of sweet potato mash into the ramekins to top the pies and press it down around the edges using the back of a spoon to seal.
2. Fluff up the top with a fork and then give each pie a topping of grated cheese.
3. Place into the oven to bake for 20 minutes, then turn on the grill and grill for 5 minutes until the cheese is golden and bubbling. Let the pies sit for at least 5 minutes to cool down before serving.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Sweet Corn #Garden Peas #Sweet Potato #fish #pie