Recipe

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
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Ingredients

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
Topping
  • 2 x 475g tubs mashed potatoes
  • 1/2 cup cream
  • 1/2 cup grated cheddar cheese

Method

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.

Notes

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

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