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.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Creamy marinara pie
  • 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
  • 2 x 475g tubs mashed potatoes
  • 1/2 cup cream
  • 1/2 cup grated cheddar cheese


Creamy marinara pie
  • 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.

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