German Fish Pie

• 4 None medium (2 lb) potatoes, peeled, chopped
• 1.5 oz Cheddar cheese, coarsely grated
• 1/2 cup butter, chopped + 1 tbsp, melted
• 1 None leek, pale section only, thinly sliced
• 1 None fennel bulb, trimmed, thinly sliced, fronds reserved and chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup 2% milk, warmed
• 1 1/3 lb boneless, firm, white fish fillets, cut into 1 inch pieces
• 1/2 cup heavy cream
• 1 tbsp fresh flat-leaf parsley, chopped

1. Preheat oven to 400u0b0F. Place potatoes in a medium saucepan, cover with cold water and bring to a boil over medium heat. Reduce heat and simmer for 15 mins, or until tender. Drain. Mash until smooth. Add cheese and 1/4 cup butter. Set aside.
2. Meanwhile, heat remaining chopped butter in a large saucepan. Add leek, fennel and garlic. Cook for 5-7 mins, or until vegetables soften. Add flour and stir to combine. Gradually add milk, stirring. Bring to a boil, reduce heat and simmer for 5 mins, or until sauce thickens.
3. Add fish and simmer for 5 mins, or until just cooked. Remove from heat. Add cream, parsley and 1 tbsp reserved fennel fronds. Transfer to a deep baking dish and top with mashed potatoes. Brush top with melted butter and bake for 30 mins, or until lightly browned and heated through.

potatoes, cheddar cheese, butter, section only, fennel bulb, garlic, allpurpose, milk, heavy cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/24412 (may not work)