Quick & Easy

Tuna spinach mornay pie with mash

Spinach, lemon and parmesan give a huge flavour boost to this tuna mornay pie with a creamy mashed potato topping. Warming, filling and utterly delicious.
Photographer: Ian Wallace; Stylist: Louise Pickford

Tuna spinach mornay pie with mash



potato and celeriac mash


Tuna spinach mornay pie with mash

1.Make potato and celeriac mash.
2.In medium saucepan, melt butter; cook onion, stirring, about 5 minutes or until softened. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Remove from heat; stir in spinach, tuna and juice.
3.Preheat grill.
4.Spoon tuna mixture into shallow flameproof 1.5-litre (6-cup) dish; top with mash. Grill until browned lightly.

Potato and celeriac mash

5.Boil, steam or microwave potato and celeriac, separately, until tender; drain.
6.In a large bowl, combine potato and celeriac; mash with milk and butter until smooth. Stir in cheese; cover to keep warm.

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