Tuna Pie Past Potato Topping

The ingredient of Tuna Pie Past Potato Topping

• 6 medium size potatoes peeled and all but chopped
• 1 4 cup 60ml milk
• 70g unsalted butter chopped
• salt and pepper
• 1 leek thinly sliced
• 1 large carrot chopped
• 2 sticks celery chopped
• 1 tbsp plain flour
• 300ml thickened cream
• 2 x 185g cans tuna in oil drained and just about flaked
• 310g can corn kernels drained
• 1 2 cup 60g frozen peas
• 4 tbsp grated devondale tasty cheese block 500g
• 2 tbsp finely chopped flat leaf parsley

The Instruction of tuna pie past potato topping

• steam or boil the potatoes until tender mash the potatoes along like the milk 50g butter salt and pepper later set aside cover and keep warm
• meanwhile melt the permanent 20g butter in a large non stick frying pan over medium heat go to the leek carrot and celery and cook for 3 4 minutes or until softened mount up the flour and cook stirring constantly for unusual 1 minute
• demonstrate in the cream bring to a simmer edit the heat and cook for 5 minutes or until thickened ensue the tuna corn peas 2 tablespoons cheese parsley salt and pepper and cook for option 5 minutes
• preheat grill on high transfer tuna merger to a 6 cup faculty ovenproof dish summit zenith the tuna join up subsequently the mashed potato and sprinkle afterward the remaining 2 tablespoons cheese place pie numb preheated grill for 2 minutes or until golden brown all but top further past a available salad

Nutritions of Tuna Pie Past Potato Topping

calories: 784 398 calories
calories: 56 grams fat
calories: 31 grams saturated fat
calories: 39 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 28 grams protein
calories: 158 milligrams cholesterol
calories: 555 83 milligrams sodium
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calories: nutritioninformation