Thursday, February 21, 2013

Cheesy Potato-Topped Tuna Pie

This dish is tasty and nutritious made with Spinach and Tuna and ideal for family weeknight meals.


  • 50 gram Stork margarine
  • 1 Red onion, sliced
  • 1 KNORR Chicken a'la King Dry Cook-in-Sauce
  • 500 millilitre cold milk
  • 150 gram Baby spinach leaves
  • 1 Can tuna, drained
  • The juice of 1 lemon
  • 700 gram Potatoes, peeled and chopped
  • 50 millilitre Milk
  • 5 millilitre Margarine
  • Salt and pepper to taste
  • 80 millilitre Grated Cheddar cheese
  • 6 Spring onions, chopped


  1. Make the potato mash by boiling potatoes in boiling salted water until cooked through.
  2. Mash potatoes together with the 50ml milk, 5ml Stork margarine, salt and pepper until smooth.
  3. Stir in grated cheese and spring onions and set aside.
  4. Melt margarine in a frying pan and fry onion until soft.
  5. Add milk to the pan then whisk in the contents of the sachet of KNORR Chicken a la King Dry Cook-in-Sauce until smooth and blended.
  6. Stir until mixture thickens.
  7. Remove from heat and stir in spinach, tuna and lemon juice.
  8. Spoon mixture into a baking dish.
  9. Spoon cheesy potato topping over the tuna and spread out evenly.
  10. Place under the grill until lightly browned.

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