Tuesday

TUNA & SWEETCORN POT PIES

SERVES 4 PREP 10 MINS COOK 40 MINS PER SERVE 3326kj

✦ 750g potatoes, peeled, chopped ✦ 1¼ cups milk ✦ 100g butter, chopped ✦ ¼ cup plain flour ✦ 1 cup chicken stock ✦ ¼ cup thickened cream ✦ 1½ cups grated cheddar cheese ✦ 425g can tuna, drained, flaked ✦ 1 cup frozen corn kernels, thawed ✦ 1 red capsicum, seeded, finely chopped ✦ ½ bunch green onions, thinly sliced ✦ snipped chives, salad leaves, to serve

1 Preheat oven to 180°C. Lightly grease 4 x 1½-cup ramekins. Place on an oven tray.

2 In a large saucepan, cover potato with water. Bring to boil on high, then simmer 15-20 mins until tender. Drain and return to pan. Shake over low heat 30 secs, then mash. Stir ¼ cup of milk and 40g of butter through.

3 In a medium saucepan, melt remaining butter on medium. Add flour and cook, stirring, 1 min. Remove from heat and gradually stir in stock and remaining milk until smooth. Return to heat and simmer 3 mins. Stir cream and 1 cup of cheese through until cheese melts.

4 Mix in tuna, corn, capsicum and onion. Divide between ramekins. Dollop with mash and sprinkle with remaining cheese.

5 Bake 12-15 mins until mash is golden. Sprinkle with chives and serve with salad.