Ros's Creamy Fish and Fennel Pie

• 800g sebago potatoes, peeled and chopped
• 375ml can light and creamy evaporated milk
• 1 tbsp olive oil
• 1 leek, trimmed, halved, washed, thinly sliced
• 1 baby fennel, thinly sliced
• 1 garlic clove, thinly sliced
• 1/4 cup plain flour
• 1 tbsp dijon mustard
• 1/2 cup chicken stock
• 600g firm white fish fillets, cut into 3cm pieces
• 200g smoked cod fillets, cut into 3cm pieces
• 1 tbsp finely chopped fresh dill leaves
• 1 tsp finely grated lemon rind
• 1/4 cup grated reduced fat tasty cheese
• Fresh dill sprigs, to serve

Method:

Cook potatoes 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.