Things You'll Need:
- 2 large tins tuna {400 grams and over}
- 1 large bag pasta. I used almost an entire bag of 735 gs of large shell pasta
- 120 grams butter
- 8 tablespoons plain flour
- 870 mls milk
- 1 and a 1/2 cans peas and corn mix {or 4 cups frozen vegies}
- 5 large potatoes
- 1 cup shredded cheese
- Oven
- Large stew or casserole pot, or large ramekin
- 1
Put peeled and chopped potatoes and pasta on to cook {in separate pots, obviously!}. I use boiled water from the kettle, as it cuts cooking time. I estimate the potatoes at 25 minutes to cook, pasta at about 15. - 2
While the potatoes and pasta is cooking, drain cans of tuna and vegetables. If you're using fresh or frozen vegetables, cook them as you are used to.
- 3
Melt butter in pot on medium-low heat until bubbling. Turn down heat and add flour and cook, stirring, until mixture bubbles. Remove from heat and whisk in milk gradually until smooth. Place the pot over medium-high heat. Cook, stirring, until mixture thickens.
This may seem like it's taking forever, but once the thickening process starts, it is so easy to burn unless tended carefully.
- 4
Your pasta should be cooked by now, so pour it into the bottom of the casserole pot, giant ramekin or stew pot. I usually fill my container up to the 1/4 level, and you can always add more later.
Prepare your potatoes like a mash, then set aside.
- 5
Add tuna to thick creamy mixture {break it up a little with a fork in the in if you need to}, and vegetables. Stir, cooking, on low heat for about 5 minutes until all combined.
Pour into pot on top of pasta, and mix well. There should be enough sauce to cover the pasta, add more or less as you please.
You should have a gap of about 1 to 2 inches left until the top of the pot.
- 6
Evenly spread potato mash on top of mornay. Sprinkle liberally with cheese and bake at 200 degrees C for 10 minutes, or until golden brown on top.
