This recipe first appeared in Woman’s Day.
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Ingredients
Topping
Method
1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre 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. Transfer mixture to baking dish.
4.For the topping: Make potato mash. 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 broccolini, lemon and extra dill sprigs.