Using evaporated milk, you can create this flavoursome seafood pie recipe while minimising the fat.
- Cook potato in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Add 1/3 cup milk. Mash until smooth.
- Preheat oven to 180°C/160°C fan-forced. Heat oil in a large saucepan over medium heat. Add leek and fennel. Cook, stirring, for 5 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and mustard. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add stock, stirring constantly. Cook for 2 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, dill, lemon rind and remaining milk. Season with salt and pepper.
- Spoon into an 8-cup capacity ovenproof dish. Top with potato and cheese. Bake for 30 minutes or until potato is golden. Stand for 10 minutes. Sprinkle with dill. Serve.
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Food Storage Container Set
Food Storage Container Set
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