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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