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Ingredients
Method
- 425g tin of tuna in springwater
- 60g butter
- 3 tbsp flour
- 375ml milk
- 1 tsp curry powder
- Pinch of salt
- 500g peeled white potatoes, chopped into chunks
- 1 tbsp grated onion
- 2 tsp butter
- 1 tbsp milk
- 1 beaten egg
- 1 tbsp chopped chives
- Boil the potatoes in salted water until tender and preheat the oven to 180C. Meanwhile, make a simple white sauce by stirring together the flour and butter in a saucepan to make a roux. Cook for 2 mins, then slowly stir in the milk and whisk to combine. Once thickened, remove from the heat and stir in the tuna (including the spring water), curry powder and pinch of salt. Stir well, then pour into a greased casserole dish.
- Drain and mash the cooked potato. Stir in almost all the chives and the grated onion, butter, milk and egg, then spoon over the tuna mixture and even out with a fork. Cook in the oven for 40 mins or until crisp and browned on top, then sprinkle with chives and serve - delicious!
1 hr
4 serving
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