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.

  • 20 mins cooking
  • Serves 4
  • Print
Tuna spinach mornay pie with mash


Tuna spinach mornay pie with mash
  • 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
  • 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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