Name: Tuna and potato pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram potatoes, peeled, chopped; 2 clove garlic, peeled; 1/4 cup milk, plus 1 1/4 cups extra; 50 gram butter, plus 30 g extra, melted; 1/4 cup plain flour; 95 gram can lemon pepper-flavoured tuna; 425 gram can tuna chunks in brine; 300 gram frozen chunky mixed vegetables; 2 tablespoon packaged dried breadcrumbs; mixed salad, to serve

Ingredients

500 gram potatoes, peeled, chopped

2 clove garlic, peeled

1/4 cup milk, plus 1 1/4 cups extra

50 gram butter, plus 30 g extra, melted

1/4 cup plain flour

95 gram can lemon pepper-flavoured tuna

425 gram can tuna chunks in brine

300 gram frozen chunky mixed vegetables

2 tablespoon packaged dried breadcrumbs

mixed salad, to serve

Method

1.Preheat oven to 220°C/200°C fan forced. Place potato and garlic in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain; return to pan. Add milk and half the butter; mash until smooth. Season.

2.Meanwhile, drain tuna chunks, reserving brine from can. Melt remaining butter in a large saucepan over moderate heat; remove pan from heat. Add flour; stir until mixture is smooth. Return pan to heat; cook and stir for 1 minute. Slowly stir in reserved tuna brine and extra milk; cook and stir for 3 minutes or until sauce boils and thickens. Add both tuna varieties and mixed vegetables; cook, stirring occasionally, for 5 minutes or until mixture is hot.

3.Spoon fish mixture into a 20cm round (base diameter) x 7cm deep ovenproof dish; top with mashed potato, then sprinkle with breadcrumbs. Drizzle with extra melted butter. Bake for 15 minutes or until golden and bubbling. Serve with salad.

Make ahead: You can make pie up to 4 hours ahead. Cover, then refrigerate. Low fat: Use reduced-fat or skim milk. We used a frozen chunky vegetable mix of cauliflower, broccoli and carrot. Choose a potato variety that’s suitable for mashing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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