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Little Fish Pies (Tucker Shaw’s Version)

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Makes 2 servings 1x

Units Scale

Ingredients

  • 4 tablespoons butter, divided
  • 2 cups leftover mashed, seasoned potatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg yolk, beaten
  • 2 cups cooked, flaked fish, such as cod, haddock, or salmon
  • 2–3 tablespoons crushed saltines or chowder crackers

Instructions

  1. Heat oven to 300°F.
  2. Use 2 tablespoons butter to grease four 8-ounce ramekins with butter. Spoon 3/4 cup of mashed potato into each ramekin, smoothing potato around the base and sides to create a lining with a large divot in the middle. Set aside.
  3. In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Add flour and cook, stirring constantly, until just beginning to brown. Whisk in milk and cook until thickened, about six minutes. Remove from heat and allow to cool slightly, about ten minutes. Whisk in salt and pepper, then slowly drizzle in beaten egg yolk, whisking constantly to avoid scrambling it. Stir in the flaked fish.
  4. Spoon fish mixture into each ramekin, filling completely (you may have some that won’t fit—lucky you! cook’s treat). Smooth the top with the back of a spoon, then add cracker crumbs. Melt remaining 2 tablespoons butter and drizzle over the top. Place ramekins on sheet pan and bake until cracker crumbs are browned, about 10 minutes. Serve.

– Adapted from Economical War-Time Cook Book