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How to make Creamy fish and fennel pie

Yield = 4
Prep time: 0:25
Cook time: 1:00
Total time: 1:25

Ingredients

  • 800g sebago potatoes, peeled, chopped
  • 375ml can light and creamy evaporated milk
  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/4 cup plain flour
  • 1 tablespoon dijon mustard
  • 1/2 cup Massel chicken style liquid stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 200g smoked cod fillets, cut into 3cm pieces
  • 1 tablespoon finely chopped fresh dill leaves
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup grated reduced-fat tasty cheese
  • Fresh dill sprigs, to serve

Method

  • Step 1 Cook potato in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Add 1/3 cup milk. Mash until smooth.
  • Step 2 Preheat oven to 180°C/160°C fan-forced. Heat oil in a large saucepan over medium heat. Add leek and fennel. Cook, stirring, for 5 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and mustard. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add stock, stirring constantly. Cook for 2 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, dill, lemon rind and remaining milk. Season with salt and pepper.
  • Step 3 Spoon into an 8-cup capacity ovenproof dish. Top with potato and cheese. Bake for 30 minutes or until potato is golden. Stand for 10 minutes. Sprinkle with dill. Serve.