Corn and Tuna Pie

(from jerkew’s recipe box)

Source: Dean's Mum (from RecipeThing user theReasonableMan)

Prep time: 30 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Comfort Food, Slow Food

Ingredients

  • 750g (1 1/2 lb) Potatoes
  • 2 tablespoons Milk
  • 60g (2 oz.) Butter
  • 1 egg
  • 235g (7 1/2 oz) can Tuna - chunk style
  • 1/3 cup Canned Whole Kernel Corn
  • 30g (1 oz.) Cheese
  • 2 tablespoons Flour
  • 1/3 cup water (approx.)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon chopped Parsley
  • 1 egg

Directions

  1. Cook potatoes in salted water until tender, drain

  2. Mash with milk and 30g of Butter until smooth

  3. Add egg – mix well

  4. Line greased 23cm (9in) pie dish with potato mixture

  5. Bake in hot oven 10 minutes

  6. Drain tuna, reserving liquid; break into chunks, place in cooked potato shell with drained corn (reserve 1/2 cup liquid from corn)

  7. Melt butter in saucepan, stir in flour; cook 2 minutes, stirring constantly

  8. Remove from heat, gradually add combined liquid from tuna, reserved liquid from corn, lemon juice and enough water to make 1 1/4 cups

  9. Stir until mixture boils and thickens

  10. Stir in beaten egg and parsley

  11. Pour over tuna, top with grated cheese

  12. Bake in moderate oven 25-30 minutes

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