Most toddlers have difficulty with hard pie crust, so this “pie” recipe is minus the shell. Baking it in muffin tins provides single-servings and easy leftovers.
INGREDIENTS | YIELDS 6 SERVINGS
1 boneless fillet whitefish
1 cup water
2 medium red potatoes, diced
1 medium carrot, diced
½ cup broccoli, diced
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup milk (regular or soy)
Adding a Crust
For a more “adult” version of this recipe, try making it using a single-shell pie crust. A single pie crust is made by mixing 1 cup flour with ½ cup vegetable shortening. When mixed, slowly add 3 tablespoons of ice water. Once a dough is formed, roll out and use immediately, or store in the refrigerator (wrapped in plastic) until ready for use.
1. Rinse the fish fillet and remove all bones. Cut into small pieces.
2. Bring water to a boil in a medium saucepan. Add the potatoes, carrots, and broccoli, then cook for about 10 minutes. Add the fish and cook another 10–15 minutes or until the fish flakes easily. When cooked, drain and return the fish and vegetables to the saucepan.
3. In a separate small saucepan, melt the butter. Stir in the flour. Once mixed, add in the milk and stir constantly until a thin sauce is formed. Mix this sauce in with the fish and vegetables, stirring to combine.
4. Divide the fish and vegetables into a 6-cup muffin tin. Bake at 350°F for 30 minutes. Let cool before serving, and fork-mash if desired.