Tuna and Potato Pie

This Tuna and Potato Pie is perfect when you’re short of time, but would like a meal that is nourishing and satisfying. With this recipe, we transform store cupboard staples into a tasty, comforting meal that the whole family will enjoy. It is so easy to make that I feel certain it will become a regular addition to your meal plans. Tuna is added to a creamy béchamel-style sauce that is enriched with vegetables, herbs and the uplifting flavour of lemon zest, then added to a casserole dish. This flavoursome mixture is topped with soft, fluffy garlic mashed potato and then baked until golden brown. So easy and so good!

• 2 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large brown/yellow onion – finely chopped
• 1 large carrot – finely chopped
• 2 ribs celery – finely chopped
• 3 garlic cloves – finely chopped
• 2 tablespoon all-purpose/plain flour
• 250 ml (1 cup) vegetable stock
• 375 ml (1 ½ cups) milk
• 850 g (2 x 425 g/15 oz) canned tuna – in spring water, drained
• 2 teaspoon fresh thyme leaves – finely chopped
• 2 tablespoon flat-leaf parsley – finely chopped
• 1 teaspoon lemon zest
• 35 g (1 cup) baby spinach leaves – firmly packed
• 70 g (½ cup) frozen baby peas
• sea salt and freshly ground black pepper – to taste

• 1 kg (2.2 lb) potatoes – peeled & cut into cubes about 2.5 cm (1 inch)
• 3 garlic cloves – peeled
• cold water – to cover the potatoes
• 1 teaspoon coarse cooking salt
• 80 g (⅓ cup) unsalted butter
• 80 ml (⅓ cup) milk
• sea salt and freshly ground black pepper – to taste