Name: Tuna and spinach potato pie
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Tuna spinach potato pie; 50 gram butter; 1 (150g) brown onion, thinly sliced; 1/4 cup (35g) plain flour; 2 cup (500ml) milk, warmed; 150 gram baby spinach leaves; 425 gram canned 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 (20g) finely grated parmesan cheese

The creamy, slightly lemony tuna filling is perfectly completed by a topping of smooth potato and celeriac mash. Guaranteed to make your must haves.

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Ingredients

Tuna spinach potato pie

50 gram butter

1 (150g) brown onion, thinly sliced

1/4 cup (35g) plain flour

2 cup (500ml) milk, warmed

150 gram baby spinach leaves

425 gram canned 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 (20g) finely grated parmesan cheese

Method

Tuna spinach potato pie

1.To make potato and celeriac mash, boil, steam or microwave potato and celeriac, separately, until tender. Drain. Place potato and celeriac in large bowl; mash with milk and butter until smooth. Stir in cheese. Season to taste. Cover to keep warm.

2.Melt butter in medium saucepan. Cook onion, stirring, about 5 minutes or until softened. Add flour and 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. Season to taste.

3.Preheat grill.

4.Spoon tuna mixture into shallow flameproof 1.5-litre (6-cup) dish; top with mash. Place under grill until browned lightly.

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