Tuna spinach mornay pie with mash

Tuna spinach mornay pie with mash
Tuna spinach mornay pie with mash

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Seafood
Cooking method: grill, microwave, boil/steam, simmer
Season: All year round

Tuna spinach mornay pie with mash

50g butter
1 medium brown onion (150g), sliced thinly
¼ cup (35g) plain flour
2 cups (500ml) milk, warmed
150g baby spinach leaves
425g can tuna in springwater, drained
2 tablespoons lemon juice

potato and celeriac mash
400g potatoes, chopped coarsely
300g celeriac, chopped coarsely
2 tablespoons milk
30g butter
¼ cup (20g) finely grated parmesan cheese

Make potato and celeriac mash.

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; stir in spinach, tuna and juice.

Preheat grill.

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

Potato and celeriac mash

Boil, steam or microwave potato and celeriac, separately, until tender; drain.

Combine potato and celeriac in large bowl; mash with milk and butter until smooth. Stir in cheese; cover to keep warm.

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