Tuna Spinach Mornay Pie
Alright, this one take a little more effort to prepare but you’ll still be done preparing in less than 20 minutes, then 30 minutes cooking time. Despite the slight extra effort, it’s still cheap and very tastey. Here we go;
Serves 4 -6
Pie Contents
1.8Oz (50g) butter 1 medium brown onion, sliced thinly 1/4 cup plain flour 2 cups warm milk 5.3Oz (150g) baby spinach leaves 15Oz (425g) can tuna in springwater – drained 2 tablespoons lemon juice
Mash Topping 14.1Oz (400g) potatoes chopped coarsely 10.5Oz (300g) celeriac, chopped coarsely 2 tablespoons milk 1.05Oz (30g) butter 1/4 cup grated parmesan
Make Mash First: Boil potato and celeriac seperately, until tender; drain. Mash Potato and celeriac together in large bowl and the milk and butter and mash until smooth. Stir in cheese and cover to keep warm.
Now the pie: Melt butter in medium saucepan; 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, add spinach tuna and juice.
Preheat the grill.
Spoon Tuna mixture into shallow 6 cup dish. Top with mash. Place under grill until browned lightly.
Serve with salad or fries….or both…..
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