Tuna Pie

800 g potatoes, peeled, chopped
70 g butter
3/4 cup milk, plus 1 1/2 cups extra
1 large leek, light part only, cut in half lengthwise, thinly sliced ​​
1/3 cup plain flour
1/2 cup low-fat cream
150 grams of frozen mixed vegetables
2 cans of tuna, drained and mashed
2 tabsp chopped parsley
2 frozen hard-crust pastry sheets, thawed

Place the potatoes in a large bowl. Cover with cold water. Boil; Boil 10 minutes or until tender. Drainage; return to pan. Place on low heat. Add 30g butter and ¾ cup milk; mash until almost smooth.Season.
Meanwhile, melt the remaining butter in a saucepan over medium heat.
Add leeks; cook, stirring, 3 minutes or until tender. Add flour; cook, stirring, 1 minute or until broth bubbles.
Slowly add milk until smooth.Stir the cream until smooth. Cook and whisk for 3 minutes or until the sauce boils and thickens. Add frozen vegetables, tuna and parsley. Remove from fire.
Preheat oven to 180°C.Gently press the pastry sheets into a 20 cm (base diameter) round cake dish. Use a fork to decorate the edges of the dough and prick all over the bottom. Bake for 10 minutes.
Pour cooled tuna mixture into tart shell; top with mashed potatoes. Bake for 25 minutes or until golden brown.Let rest in pie plate for 10 minutes. Slice and serve hot

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