Individual salmon pies

1. Prepare the Potatoes:
- Place diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15 minutes.
- Drain the potatoes, then return them to the pot.
- Add 1 cup of milk and 1/4 cup of butter. Mash until smooth and set aside.

2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).

3. Cook the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the all-purpose flour, and cook for another 1-2 minutes to form a roux.

4. Make the Filling:
- Gradually whisk in the remaining 1 cup of milk. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Add in the lemon zest, mustard, peas, and dill. Stir to combine.
- Gently fold in the salmon chunks. Cook until the salmon is just beginning to flake, about 5 minutes. Remove from heat.

5. Assemble the Pies:
- Divide the salmon mixture evenly among individual pie dishes or ramekins.
- Top each dish with the mashed potatoes, spreading them out to cover the filling completely.

6. Bake:
- Place the pies on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the tops are golden and the filling is bubbling.

7. Serve:
- Allow the pies to cool slightly before serving. Enjoy your individual salmon pies!