Creamy fish and fennel pot pies

Total cost: $15.80 / $3.95 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking: 25 mins

Ingredients

50g reduced-fat table spread

1 large (or 2 small) fennel bulbs, trimmed, thinly sliced

1 medium leek, white part only, thinly sliced

1/4 cup plain flour

1 1/2 cups reduced-salt chicken stock

1 1/4 cups skim milk

500g desiree potatoes, peeled, chopped

1 tablespoon fresh dill, chopped

200g skinless, boneless firm white fish fillet, diced: sustainable species include Snappers, Blue Grenadier, Ling, Barramundi, Blue-eye Trevalla.

150g skinless, boneless salmon fillet, diced: other sustainable species include Atlantic Salmon, Coral Trout.

150g peeled medium green prawns, halved: sustainable species include Endeavour Prawn, King Prawn, School Prawn, Tiger Prawn, Balmain or Morten Bay Bugs.

2 cups frozen peas

Cooking oil spray

Method

Preheat oven to 180°C. Melt spread in a large saucepan over medium heat. Cook fennel and leek, stirring, for 5–7 minutes or until softened. Add flour and stir to coat. Gradually add stock, stirring to combine. Add 1 cup milk. Reduce heat to low. Simmer for 10 minutes, or until fennel is tender and sauce thickens.

Meanwhile, boil potatoes for 10–15 minutes, or until tender. Drain and return to pan. Add milk and mash until smooth.

Add dill, fish, salmon, prawns and peas to fennel mixture. Cook for 5 minutes, until fish is just cooked through. Remove from heat.

To serve

Step 4 Spray 4 x 1 1/4 cup-capacity ramekins with oil. Spoon fish mixture into ramekins. Top with mash and spray with oil. Bake for 25 minutes, until lightly browned.

TIP: You could use other potato varieties suitable for mashing such as Nicola (lower GI), Sebago, Pontiac or King Edward

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Creamy fish and fennel pot pies

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Creamy fish and fennel pot pies

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