Name: Tuna spinach mornay pie with mash
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 gram butter; 1 medium brown onion, thinly sliced; 1/4 cup (35 grams) plain flour; 2 cup (500 millilitres) milk, warmed; 150 gram baby spinach leaves; 425 gram tuna in springwater, drained; 2 tablespoon lemon juice; potato and celeriac mash; 400 gram potatoes, coarsely chopped; 300 gram celeriac, coarsely chopped; 2 tablespoon milk; 30 gram butter; 1/4 cup (20 grams) finely grated parmesan cheese

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

Serves 4

Cook

20M

Ingredients

50 gram butter

1 medium brown onion, thinly sliced

1/4 cup (35 grams) plain flour

2 cup (500 millilitres) milk, warmed

150 gram baby spinach leaves

425 gram tuna in springwater, drained

2 tablespoon lemon juice

potato and celeriac mash

400 gram potatoes, coarsely chopped

300 gram celeriac, coarsely chopped

2 tablespoon milk

30 gram butter

1/4 cup (20 grams) finely grated parmesan cheese

Method

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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