Tuna shepherd's pie

This Shepherd Tuna Pie by Recipe + is that the perfect dinner choice when your cupboard is empty, except for frozen mixed vegetables, canned tuna, and a couple of frozen pastry sheets.

INGREDIENT

800 grams of potatoes, peeled, roughly chopped

70 grams of butter

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

1 large leek, light part, halved lengthwise, thinly sliced

1/3 cup all-purpose flour

1/2 cup low-fat cream

150 grams of frozen mixed vegetables

425 grams of tuna in spring water, drain, mash

2 tablespoons chopped fennel, plus additional sprigs, to serve

2 frozen cookies, thawed

INSTRUCTIONS

Shepherd's pie with tuna

1. Place potatoes during a large saucepan; cover with cold water.

2. bring back a boil; boil 10 minutes or until tender. Empty; back to the pot. Place over low heat. Add 30 g of butter and milk; mash until almost smooth. Season.

Meanwhile, melt the remaining butter during a saucepan over medium heat.

4. Add the green onion; Cook, stirring, 3 minutes or until tender. Add flour; cook 1 minute, stirring constantly, or until the mixture is bubbly.

Gradually stir the extra milk until smooth. Gradually add the cream until smooth. Cook, stirring for 3 minutes or until the sauce boils and thickens. Stir in frozen vegetables, tuna and fennel. Remove from fire. Season; fresh.

6. Preheat oven to medium temperature, 180 ° C (ventilated 160 ° C).

7. Gently press the pastry sheet into a round pie plate 20 cm (base diameter), overlapping slightly within the middle; sophisticated. employing a fork, decorate the sides of the dough and skewer the whole base. Bake for 10 minutes or until browned.

8. Spoon the cooled tuna mixture into the crust of the pie; topped with mashed potatoes. Bake for 25 minutes or until golden brown. Let stand on the pie plate for 10 minutes. Serve with a sprinkling of additional fennel.