CREAMY MARINARA PIE

SERVES 4 PREP 20 MINS COOK 40 MINS PER SERVE 3142kj COST $$$

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 tbsp Dijon mustard 750g seafood marinara mix 1 tbsp chopped dill, plus sprigs to serve 1 tsp finely grated lemon zest steamed broccolini, halved lemons, to serve TOPPING 2 x 475g tubs mashed potatoes 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. Saute leek and fennel 3-4 mins. Add garlic and cook 30 seconds. Stir in flour and cook 1 min. 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 to taste. Transfer mixture to baking dish. 4 TOPPING Heat the mash following packet instructions. Transfer to a large bowl with cream. Mix well. Spread over marinara mixture. Sprinkle with cheese. 5 Bake 25-30 mins until bubbling and golden. Serve with broccolini, lemon and extra dill sprigs.