Name: Creamy marinara pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1 leek, trimmed, sliced; 1 baby fennel bulb, trimmed, sliced; 2 clove garlic, crushed; 1/4 cup plain flour; 1 cup milk; 1 cup chicken stock; 1 tablespoon dijon mustard; 750 gram seafood marinara mix; 1 tablespoon chopped dill, plus sprigs to serve; 1 teaspoon finely grated lemon zest; steamed broccolini, halved lemons, to serve; Topping; 2 x 475g tubs mashed potatoes; 1/2 cup cream; 1/2 cup grated cheddar cheese

Creamy marinara pie

Break through the cheesy potato topping for the wonderfully creamy seafood mix within. If you have time, switch out the pre-prepared elements of this dish with your own for a homemade pie to please.

Serves 4

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

Ingredients

60 gram butter, chopped

1 leek, trimmed, sliced

1 baby fennel bulb, trimmed, sliced

2 clove garlic, crushed

1/4 cup plain flour

1 cup milk

1 cup chicken stock

1 tablespoon dijon mustard

750 gram seafood marinara mix

1 tablespoon chopped dill, plus sprigs to serve

1 teaspoon finely grated lemon zest

steamed broccolini, halved lemons, to serve

Topping

2 x 475g tubs mashed potatoes

1/2 cup cream

1/2 cup grated cheddar cheese

Method

1.Preheat oven to 180°C. Lightly grease a 12-cup 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 to taste. Transfer mixture to baking dish.

4.To make the topping; heat the mash potato following packet instructions. 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 steamed broccolini, halved lemons and extra dill sprigs.

Make your own marinara mix by using salmon, calamari, prawns, mussels or other favourite seafood.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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