Tuna Pie

 

Ingredients:

• 800 g potatoes, peeled and 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 frozen mixed vegetables
• 2 cans of tuna, drained and mashed
• 2 tablespoons chopped parsley
• 2 frozen hard-crust pastry sheets, thawed

Instructions:

1. Place the potatoes in a large bowl and cover with cold water. Bring to a boil and cook for 10 minutes or until tender. Drain and return to the pan.
2. Place the pan on low heat. Add 30g of butter and ¾ cup of milk; mash the potatoes until almost smooth. Season to taste.
3. Meanwhile, melt the remaining butter in a saucepan over medium heat.
4. Add the sliced leeks and cook, stirring, for 3 minutes or until tender.
5. Add the flour and cook, stirring, for 1 minute or until the mixture starts to bubble.
6. Slowly add the extra milk, stirring constantly until the mixture is smooth. Stir in the cream and continue cooking for 3 minutes or until the sauce boils and thickens.
7. Add the frozen vegetables, tuna, and parsley. Remove from heat and set aside to cool slightly.
8. Preheat the oven to 180°C (350°F).
9. Gently press the pastry sheets into a 20 cm round pie dish. Use a fork to crimp the edges of the dough and prick the bottom all over. Bake for 10 minutes.
10. Pour the cooled tuna mixture into the pastry shell and top with the mashed potatoes.
11. Bake for 25 minutes or until the top is golden brown. Let the pie rest in the dish for 10 minutes before slicing and serving hot.

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