Tuna Pie

 

800 gm potatoes, peeled, coarsely chopped

70 gm butter

3/4 cup milk, plus 1 1/2 cups extra

1 large leek, pale section only, halved lengthways, thinly sliced

1/3 cup plain flour

1/2 cup reduced-fat cream

150 gm frozen mixed vegetables

2 cans tuna, drained and flaked

2 tablespoons chopped parsley

2 sheets frozen shortcrust pastry, thawed

Place potato in a large saucepan; cover with cold water.

Bring to the boil; boil 10 minutes, or until tender. Drain; return to pan. Place over low heat. Add 30g butter and ¾ cup milk; mash until almost smooth. Season.

Meanwhile, melt remaining butter in a saucepan over moderate heat.

Add leek; cook, stirring, 3 minutes, or until soft. Add flour; cook, stirring, 1 minute, or until bubbling.

Gradually whisk in extra milk until smooth. Whisk in cream until smooth. Cook, whisking, 3 minutes, or until sauce boils and thickens. Stir in frozen vegetables, tuna and parsley. Remove from heat. 

Preheat oven to 180°C.

Gently press pastry sheets into a 20cm (base diameter) round pie plate. Using a fork, decorate edge of pastry and prick base all over. Bake 10 minutes, or until light golden.

Spoon cooled tuna mixture into pastry shell; top with mashed potato. Bake 25 minutes, or until golden. Stand in pie plate 10 minutes. Slice and serve hot!