Tuna and sweetcorn pot pies
These individual tuna and sweetcorn pot pies are topped with creamy potato mash for a hearty, budget-friendly pie recipe the whole family will love
Ingredients
- 750 g potatoes, peeled, chopped
- 1 1/4 cups milk
- 100 g butter, chopped
- 1/4 cup plain flour
- 1 cup chicken stock
- 1/4 cup thickened cream
- 1 1/2 cups grated cheddar cheese
- 425 g can tuna, drained, flaked
- 1 cup frozen corn kernels, thawed
- 1 red capsicum, seeded, finely chopped
- 1/2 bunch spring onions, thinly sliced
- snipped chives, salad leaves to serve
Steps
- Preheat oven to moderate, 180°C. Lightly grease four 1 ½ cup ramekins and place on a baking tray.
- In a large saucepan, combine potatoes and enough cold water to cover, then bring to the boil. Reduce heat to low and simmer for 15-20 minutes until tender. Drain, return to pan and shake over low heat for 30 seconds. Mash well, then stir through ¼ cup milk and 40g butter. Season to taste.
- In a medium saucepan, melt remaining butter on medium. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually stir in stock and remaining milk until smooth. Return to heat and simmer for 3 minutes. Stir cream and 1 cup cheese through until cheese melts.
- Mix in tuna, corn, capsicum and onion. Season and divide between ramekins. Dollop with mash. Sprinkle with remaining cheese.
- Bake for 12-15 minutes until mash is golden. Sprinkle with chives and serve with salad.
