Tuna, chickpea & cheesy mash bake

SERVES 6 PREP & COOK TIME 1 HOUR 15 MINUTES

60g unsalted butter

1/4 cup (35g) plain flour

375ml full cream milk, warmed

100g sharp cheddar, coarsely grated 425g can good quality tuna, drained 425g can chickpeas, drained and rinsed (300g drained weight)

¼ cup flat leaf parsley, coarsely chopped

CHEESY MASH

800g new potatoes, peeled and cut into quarters

100g Greek-style yoghurt

100g unsalted butter

150g sharp cheddar, grated

100g parmesan, grated

1 CHEESY MASH Place potatoes into a medium saucepan of cold salted water and place over a high heat, bring to the boil and then reduce to a simmer and cook for about 15 to 20 minutes or until tender, drain well.

2 Place drained potatoes back into a pot over a low heat with yoghurt and butter, mash until smooth. Add half the cheddar and all of the of parmesan, a handful at a time, incorporating well before adding the next handful, season to taste. Cover surface with baking paper; set aside.

3 Place a medium saucepan over a medium heat, melt the butter then add the flour and cook, stirring, for 1 minute. Gradually whisk in the warm milk until smooth, then stirring until sauce boils and thickens.

4 Reduce heat to low; cook, stirring, for 3 minutes. Add cheddar; stir until melted and combined.

5 Remove from the heat and stir in the tuna, chickpeas and parsley. Season to taste.

6 Preheat oven to 220°C (200°C fan-forced). Spread tuna mixture into greased 2 litre (8-cup) ovenproof dish. Spoon the Cheesy Mash over the tuna mixture, sprinkle over the remaining cheddar. Bake for 35 to 40 minutes until heated through and golden brown.

Nutrition per serve (average) ENERGY 2430kJ.

PROTEIN 33.1g.

FAT, total 40.5g. SATURATED FAT 21.8g. CARBOHYDRATE 19.2g. SUGARS 4.1g.

SODIUM 1010mg.