Another great store-cupboard meal. This one is a classic from the "Edmond's Cookery Book".
1. Peel and chop potatoes. Cover with water, and bring to the boil. Simmer.
2. Add two whole eggs (in shells) to the same saucepan while simmering.
While potatoes and eggs are boiling, prepare the fish in another saucepan as follows:
1 tbs butter
1 tbs flour
1 cup milk
425g can tuna, drained and flaked
1 tbs parsley (dried or fresh, chopped)
Salt & pepper
3. Heat butter in small saucepan.
4. Stir in flour and cook until frothy.
5. Gradually add milk, stirring constantly until sauce thickens and boils.
6. Remove from heat.
7. Add tuna and parsley. Season with salt & pepper.
When eggs are hard boiled:
8. Remove eggs from pan. Remove shells.
9. Chop into pieces and add to fish mixture.
When potatoes are cooked:
boiled potatoes
25g butter
1 tablespoon milk
salt & pepper
10. Mash potatoes.
11. Mix butter and milk into potatoes, beating with a fork to combine.
12. Season with salt & pepper
Combine:
13. Line a pie or oven dish with half the mashed potatoes.
14. Pour fish & egg mixture into dish.
15. Cover with the remaining potato.
16. Cook at 190°C for 20 minutes, or until golden.
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