Reinvented CLASSICS

These old-school meals are popular for good reason - and with our tasty twists, they're going to be a hit in your home too!

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Two-fish pie with piped potato

PREP + COOK TIME

1½ HOURS

SERVES 6

75g butter 2 medium onions, sliced thinly

1 small fennel, chopped finely (including some stems very finely sliced, reserve fronds)

1/3 cup (50g) plain flour 125ml dry white wine 250ml chicken or fish stock

Salt and freshly ground black pepper, to season ½ cup flat-leaf parsley, coarsely chopped 150g pack hot-smoked salmon, flaked

800g skinless thick white fish fillet, cut into 4cm cubes Olive oil, for drizzling

POTATO CRUST

1.8kg Agria potatoes, peeled, cut into 5cm pieces

5 garlic cloves, peeled

100ml cream

200g butter, diced

1 Melt butter in a medium saucepan over low heat. Add onions and fennel, then cook, stirring occasionally, for 20 minutes or until onions are very soft but not coloured.

2 Increase heat to medium. Add flour and cook, stirring, for 3 minutes or until sandy coloured. Add wine, stirring to combine, then gradually stir in stock. Cook, stirring, over mediumhigh heat until sauce boils and thickens. Season. Stir in parsley, then pour into a greased 2-litre ovenproof dish. Cover surface with cling film to prevent a crust forming while preparing potato crust.

3 boil potatoes and garlic in a large saucepan of salted water until tender. Drain well, then return to pan and add cream. Return to heat. Bring to the boil, then remove from heat and mash with a potato masher until smooth. Gradually add butter, stirring to combine well. Season to taste. Spoon mashed potato into a large piping bag fitted with a 2cm-3cm plain nozzle.

4 Preheat oven to 200°C/ 180°C fan.

5 Scatter fish evenly over sauce in pan, then pipe mashed potato over the top to cover. Place onto a large oven tray and drizzle lightly with olive oil. Bake for 45 minutes, rotating the dish occasionally, or until filling is bubbling and potato crust is golden.