Make these fish pies with fennel in individual dishes so they're easy to remove from the freezer and heat up when needed
Serves 4
Takes 40 minutes to make and 35-40 minutes to bake
Per serving:
477kcals
17.7g fat (10.8g saturated)
40.5g protein
42.1g carbs
4.2g sugar
2g salt
1. Heat 25g of the butter in a medium pan until melted and foaming. Add the onion, fennel and garlic and cook for 5-6 minutes, until beginning to soften. Add the flour and cook for 1 minute, until it begins to thicken. Gradually pour in the fish stock, stirring constantly with a wooden spoon. Remove from the heat and stir in the crème fraîche.
2. Season, then stir in the haddock, prawns, capers and herbs. Set aside.
Freeze at the start of step 5. Defrost completely and continue with the recipe.
3. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 15-20 minutes, until tender. Drain well and return to the pan with the remaining butter, milk, seasoning and half the cheese. Mash well until smooth.
4.Spoon the filling into 6 x 350ml ovenproof dishes. Top with the potato and the remaining cheese.
5.Cool, then freeze (see tip) or preheat the oven to 200°C/fan180°C/ gas 6 and bake the pies for 35-40 minutes, until the topping is golden and the filling is cooked.
© delicious. magazine
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