Name: Tuna pie with potato topping
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 1
Ingredients: 6 medium size potatoes, peeled and roughly chopped; 60ml milk; 70g unsalted butter, chopped; salt and pepper; 1 leek, thinly sliced; 1 large carrot, chopped; 2 sticks celery, chopped; 20.00 ml plain flour; 300ml thickened cream; 2 x 185g cans tuna in oil, drained and roughly flaked; 310g can corn kernels, drained; 60g pea; 80.00 ml grated Tasty cheese; 40.00 ml finely chopped flat-leaf parsley

Tuna pie with potato topping

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Prep Time:
20 minutes

Cook Time:
22 minutes

Total Time:
42 minutes

Ingredients:

6 medium size potatoes, peeled and roughly chopped
60ml milk
70g unsalted butter, chopped
salt and pepper
1 leek, thinly sliced
1 large carrot, chopped
2 sticks celery, chopped
20.00 ml plain flour
300ml thickened cream
2 x 185g cans tuna in oil, drained and roughly flaked
310g can corn kernels, drained
60g pea
80.00 ml grated Tasty cheese
40.00 ml finely chopped flat-leaf parsley

Instructions:

Cook the potatoes until tender, then mash them with milk, 50g butter, salt, and pepper. Cover to keep warm.
Melt the remaining 20g butter in a large non-stick frying pan over medium heat. Sauté the leek, carrot, and celery until softened for 3-4 minutes. Stir in the flour and cook for another minute while stirring constantly.
Combine the cream and bring to a gentle simmer. Lower the heat and cook until thickened, about 5 minutes. Introduce the tuna, corn, peas, 2 tablespoons of cheese, parsley, salt, and pepper. Cook for an additional 5 minutes.
Preheat the grill to high. Spread the tuna mixture in a 6-cup ovenproof dish. Add a layer of mashed potato on top, then sprinkle with 2 tablespoons of cheese. Grill the pie for 2 minutes until golden brown. Serve with a side salad.

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