Name of Recipe:Tuna & Spinach mornay pie with potato/celeriac topping (converted from a WW recipe book)
Number of People:4 serves
Ingredients:
20g parmesan cheese
60g butter
150g onion - quartered
60g plain flour
500mls milk
150g baby spinach leaves (or cooked, chopped spinach)
425g can tuna in brine (drained and flaked)
2 tblspns lemon juice
S & P to taste
Topping - 400g potatoes, peeled and cut into 2.5cm dice
300g celeriac, cut into 1cm slices
30g butter
2 tblspns milk (more or less as required) - don't add this ingredient until you check the consistency of the mash.
Preparation:
Pre-heat oven to 180oC.
Grate the parmesan 5 seconds on speed 8. Remove from bowl and set aside.
Place onion into TM bowl & chop for 3 seconds on speed 5.
Add the butter and cook 5 mins 100o on speed 1.
Add flour, cook 1 min on 100o speed 1.
Add milk & S & P and cook for 8 mins 90o on speed 4.
Add tuna, lemon juice and spinach.
Stir for 30 seconds on Reverse, speed 1.
Pour the mixture into a 1.5 litre (6 cup) casserole dish and set aside. Clean the TM bowl.
Topping - Place the potatoes and celeriac into the steaming basket. Pour 600mls boiling water into the TM bowl, put the basket into place and cook 20 minutes on Varoma, speed 1. Remove basket, tip out the water. Place potatoes and celeriac into the TM bowl along with the parmesan, butter and S & P (no milk at this stage). Blend for 10 seconds on speed 6. Check to see if milk needs to be added and then add just enough to get the right texture for the topping. This will depend on the type of potato used.
Spread this mixture over the top of the tuna mornay and place in a moderate oven until the potato browns.
Serve with steamed vegies.
Photos:
Tips/Hints:
As an alternative to celeriac, use plain mashed potatoes or add 100g creamed corn to the mashed potatoes instead. It is worth trying the celeriac though.
