Tuna Shepherd'S Pie

Name: Tuna Shepherd'S Pie
Ingredients: 2 lb potatoes, peeled, coarsely chopped; 6 tbsp butter; 4 2/3 cups milk; 1 None large leek, pale section only, halved lengthwise, thinly sliced; 1/4 cup all-purpose flour; 1/2 cup heavy cream; 5.25 oz frozen mixed vegetables; 1 (15 oz) can tuna in spring water, drained, flaked; 2 tbsp fresh dill, chopped + extra sprigs, to serve; 2 sheets frozen pie dough, thawed

10 ingredients

3 steps

Ingredients

2 lb potatoes, peeled, coarsely chopped
6 tbsp butter
4 2/3 cups milk
1 None large leek, pale section only, halved lengthwise, thinly sliced
1/4 cup all-purpose flour
1/2 cup heavy cream
5.25 oz frozen mixed vegetables
1 (15 oz) can tuna in spring water, drained, flaked
2 tbsp fresh dill, chopped + extra sprigs, to serve
2 sheets frozen pie dough, thawed

Directions

1

Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and cook for 10 mins, or until tender. Drain. Add 2 1/2 tbsp butter and 3 cups milk and heat over low, mashing until almost smooth. Season and set aside.
2

Meanwhile, melt remaining butter in a saucepan over medium heat. Add leek and cook, stirring, for 3 mins, or until soft. Add flour and cook for 1 min, or until bubbling. Gradually whisk in remaining milk until smooth then cream. Cook, whisking, for 3 mins, or until sauce boils and thickens. Add frozen vegetables, tuna and dill. Remove from heat. Season and let cool.
3

Preheat oven to 350°F. Line an 8 inch pie dish with thawed dough, overlapping slightly at center. Trim edges. Using a fork, decorate edge of pastry and prick base. Bake for 10 mins, or until light golden brown. Fill with cooled tuna mixture then cover with mashed potatoes. Bake for 25 mins, or until golden. Let cool for 10 mins then serve, sprinkled with dill.