POTATO TOPPING

1kg Sebago potatoes, peeled, halved 50g butter

½ cup (125ml) hot milk

1 Melt the butter in a large saucepan over medium heat. Add the corn, carrot and onion; cook, stirring for about 8 minutes or until the carrot is soft.

2 Sprinkle in the flour and stir to coat all the vegetables well. Gradually stir in the milk; cook, stirring, until the mixture boils and thickens. Simmer, stirring, for 1 minute.

3 Remove the pan from the heat and stir in the mustard and cheese. Add the tuna; break up any large lumps, but don’t stir too much or the tuna will disintegrate and become mushy. Season to taste with salt and freshly ground white pepper.

4 POTATO TOPPING Place potatoes in a large saucepan of salted water; bring to the boil. Reduce heat slightly; cook until potatoes are very tender. Drain potatoes. Using a ricer or potato masher, mash potatoes. Add butter and hot milk; stir until smooth. Season to taste with salt and freshly ground white pepper. Potato should be a good spreading consistency.

5 Preheat oven to 200°C (180°C fanforced). Spoon the tuna mixture between four x 450ml-capacity ovenproof dishes. Divide the Potato Topping between the dishes; rough the potato up with a fork and dot with the extra butter. Bake for 25 minutes or until browned and crispy. Serve with salad, if desired. Not suitable to freeze or microwave.