Serves
4
Prep Time
15 minutes
Cooking Time
30 minutes
Ingredients
- 800g packet frozen Birds Eye Mashed Potato
- 30g butter
- 1 onion, finely diced
- 1 clove garlic, crushed
- ¼ cup plain flour
- 2½ cups milk
- ½ cup grated parmesan cheese
- 2 cups frozen Birds Eye Peas & Corn
- 425g can John West Chunk Style Tuna in Springwater, drained
- 1 tablespoon chopped fresh parsley, plus extra, for garnish
Birds Eye Frozen Mashed Potato made with real Butter 800g
Birds Eye Frozen Peas and Corn 500g
John West Tuna in Springwater 425g
Method
STEP 1Cook frozen Birds Eye Mashed Potato following packet directions.
STEP 2
Meanwhile, melt butter in a medium saucepan over medium-low heat. Cook onion for 3-4 minutes or until translucent. Add garlic and cook for 1 minute until fragrant. Add flour, stir to coat. Gradually pour in milk, stirring continuously to remove any lumps until thickened, approximately 4-5 minutes.
STEP 3
Add ¼ cup parmesan, stir until melted, then add frozen Birds Eye Vegetables, John West Tuna and parsley, stir to combine. Season to taste. Spoon into a 2L capacity overproof dish and top with cooked mashed potato and remaining parmesan. Cook in a preheated oven at 200˚C for 20-25 minutes or until cheese is golden.
Tips
Like your cheesy topped mash really golden? After 20 minutes cook time, place pie on top shelf and turn oven setting to grill for the final few minutes.
Birds Eye Frozen Mashed Potato made with real Butter 800g
Birds Eye Frozen Peas and Corn 500g