1 tsp olive oil
1 large red onion, halved, thinly sliced
2 parsnips, chopped
2 carrots, diagonally sliced
2 celery sticks, diagonally sliced
2 Carisma potatoes, chopped
2 garlic cloves, finely chopped
60 ml water
40 g wholemeal plain flour
560 ml low-fat milk
60 g reduced-fat grated cheese
2 tsp wholegrain mustard
finely grated zest of 1 lemon
freshly ground black pepper
600 g boneless skinless snapper fillets, cut into bite-sized pieces
6 filo pastry sheets
olive oil spray
Heat the oil in a large non-stick frying pan over medium. Add the onion, parsnips, carrots, celery, potatoes and garlic. Cook, stirring often, for 4 minutes. Add water, cover and cook for 10-15 minutes or until vegetables are just tender
Add flour to the pan and cook, stirring, for 1 minute. Remove pan from the heat and gradually stir in milk. Return to the heat and cook, stirring, until sauce thickens and comes to a simmer. Simmer, uncovered, for 5 minutes. Remove from heat and stir in cheese, mustard, lemon zest and pepper. Stir in the fish. Divide mixture between 4 x 500ml (2-cup) ovenproof dishes. Set aside for 30 minutes to cool slightly.
Preheat oven to 180°C (fan-forced). Lay out 1 piece of filo pastry on a clean surface. Spray with cooking spray, then cut crossways into about 8 strips. Scrunch up pieces and arrange on top of 1 pie. Repeat spraying, cutting and scrunching remaining 5 sheets of filo (you will need about 11/2 sheets to cover each pie).
Bake pies for 20-25 minutes or until pastry tops are golden brown. Serve immediately.