INSTRUCTIONS:
Place the potatoes in a large bowl. Cover with cold water. Boil; Boil 10 minutes or until tender. Drainage; return to pan. Place on low heat. Add 30g butter and ¾ cup milk; mash until almost smooth.Season.
Meanwhile, melt the remaining butter in a saucepan over medium heat.
Add leeks; cook, stirring, 3 minutes or until tender. Add flour; cook, stirring, 1 minute or until broth bubbles.
Slowly add milk until smooth.Stir the cream until smooth. Cook and whisk for 3 minutes or until the sauce boils and thickens. Add frozen vegetables, tuna and parsley. Remove from fire.
Preheat oven to 180°C.Gently press the pastry sheets into a 20 cm (base diameter) round cake dish. Use a fork to decorate the edges of the dough and prick all over the bottom. Bake for 10 minutes.
Pour cooled tuna mixture into tart shell; top with mashed potatoes. Bake for 25 minutes or until golden brown.Let rest in pie plate for 10 minutes. Slice and serve hot
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH
