Creamy Marinara Pie

SERVES 4 PREPARATION 20 MINUTES COOKING 40 MINUTES

60g butter, chopped 1 leek, trimmed, sliced 1 baby fennel bulb, trimmed,

sliced 2 garlic cloves, crushed ¼ cup plain flour 1 cup milk 1 cup chicken stock 1 tablespoon Dijon mustard 750g seafood marinara mix 1 tablespoon chopped dill,

plus sprigs to serve

1 teaspoon lemon zest, finely

grated steamed broccolini, halved

lemons to serve TOPPING 500g mashed potato ½ cup cream ½ cup grated cheddar

1. Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish. 2. In a large, deep frying pan, melt butter on medium. Sauté leek and fennel for 3-4 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk, stock and Dijon until smooth. Return to heat and cook, stirring, until sauce boils and thickens.

3. Stir marinara mix, dill and zest through. Season. Transfer mixture to baking dish.

4. TOPPING. Make potato mash. Transfer to a large bowl with cream. Mix well. Spread over marinara mixture. Sprinkle with cheese.

5. Bake for 25-30 minutes until bubbling and golden. Serve with broccolini, lemon and extra dill sprigs.