Recipe

Tuna, broccoli and potato pie

May 27, 2013 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 2
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Ingredients

Tuna, broccoli and potato pie
  • 30 gram butter
  • 1 small leek, pale section only, thinly sliced
  • 1 tablespoon plain flour
  • 2/3 cup light cooking cream
  • 2/3 cup chicken stock
  • 1/2 cup frozen pea, carrot and corn mix
  • 1 1/2 cup frozen broccoli florets
  • 185 gram can tuna in springwater, drained, flaked
  • 1 tablespoon chopped flat-leaf parsley
  • 250 gram frozen potato swirls
  • mixed salad, to serve

Method

Tuna, broccoli and potato pie
  • 1
    Preheat oven to 180°C/160°C fan-forced. Melt butter in a small saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add flour; cook and stir tor 1-2 minutes or until combined and thickened. Gradually add cream and stock; cook and stir for 2-3 minutes or until mixture boils and thickens.
  • 2
    Add vegetable mix, broccoli and tuna. Simmer, uncovered, for 5 minutes or until heated. Remove from heat. Stir in parsley.
  • 3
    Spoon mixture into 2 x 1 1/2-cup ovenproof dishes. Top with potato swirls Bake for 8-10 minutes or until golden. Serve with salad.

Notes

You can use shredded barbecued chicken instead of tuna. If broccoli florets are too large, cut in half.

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