Lyndey Milan's fish pie with leek and fennel

METHOD

1. Preheat the oven to 180˚C (160°C fan-forced). Grease an ovenproof dish (6-8 cup capacity).
2. Melt 60g butter in a large deep-sided frying pan over moderate heat, add sliced fennel bulb, leeks and carrot and cook for 5 minutes or until soft but not coloured. Add flour and mustard, mix well and cook for a further 2 minutes. Gradually pour in milk and cream and bring to the boil, stirring constantly. Cook for at least 1 minute.
3. Add seafood, lemon juice, spinach and 2 tablespoons chopped fennel tips and return just to the boil. Spoon mixture into prepared dish immediately.
4. Melt extra 20g butter. Place 2 sheets of filo on the bench and brush with butter. Top with remaining sheets. Cut in half into two squares. Place one square on top of seafood mixture and brush with butter, top with remaining pastry square, brush with butter and sprinkle with fennel seeds. Tuck in the excess pastry.
5. Place pie on a baking tray and bake for 20 minutes or until the pastry is golden brown. Allow to rest for 5 minutes before serving.