Tuna and egg pie

Work plan
20min preparation
30min cooking

Calories per serving: 680

Nutritional advice
If you reduce the fat content of this dish by using low-fat milk, tuna canned n brine and low fat cheese, you will save 120 calories per serving!

Preheat oven to 200C

Ingredients
25g butter or margarine
25g flour
300ml milk
salt and pepper to taste
1 tsp dried parsley
400g of canned tuna fish, drained
3 hard boiled eggs, chopped
8 medium cooked potatoes
3 tbs milk
50g Cheddar cheese
12g butter

Method

1. Melt the butter or margarine in a pan, stir in the flour and cook for 1min. Remove from the heat, gradually add the milk then slowly return to the boil, stirring constantly, until the sauce thickens.
2. Season with salt and pepper to taste, then stir in the parsley and add the tuna-fish and eggs.
3. Pour the mixture into a greased 1L casserole dish
4. Mash the potatoes with the milk and spread over the tuna mixture. sprinkle with the cheese and dot with the butter
5. Bake for about 30min, until the cheese is brown, then serve with peas and grilled tomatoes.

Microwave
1 Melt the butter or margarine in a glass bowl for 3o seconds on high, then stir in the flour and
milk. heat for a further 3-3.5 min on high, stirring twice.
2-4 As conventional method
5 Cover and cook on high for 12min, then grill for 3-5min to brown. serve conventionally.

Tip
Instant mashed potatoes would make the preparation of this dish even quicker if you're short of time.

Variations
Mackerel and egg pie. Canned mackerel may be substituted for the tuna.

Storage
Freeze for up to 2 months then reheat in a hot oven.