Name: Tuna and Potato Pie recipe
Ingredients: Potatoes: 2 ½ lbs (about 1.2 kg) of starchy potatoes, such as Russet, Idaho, or Maris Piper. These varieties are essential for achieving a light, fluffy mash that absorbs the butter and milk beautifully.; Unsalted Butter: 6 tablespoons (85g), softened to room temperature. Using unsalted butter allows you to control the final saltiness of the dish.; Whole Milk or Heavy Cream: ½ cup (120 ml), warmed. Warming the milk helps it incorporate more easily into the potatoes without cooling them down, resulting in a smoother mash. Heavy cream can be used for an even richer, more decadent topping.; Salt: 1 teaspoon of coarse sea salt for the boiling water, plus more to taste for the mash.; Black Pepper: ½ teaspoon of freshly ground black pepper.; Egg Yolk: 1 large egg yolk (optional, but highly recommended). This is a classic trick for creating a richer mash that browns beautifully in the oven.; Canned Tuna: 3 cans (5 oz / 142g each) of high-quality tuna, drained well. You can use tuna packed in oil for a richer flavor or tuna packed in water for a lighter dish. Solid white albacore tuna will provide a meatier, firmer texture.; Unsalted Butter: 4 tablespoons (57g). This forms the base of our roux for the creamy sauce.; All-Purpose Flour: ¼ cup (30g). This is the thickening agent for the sauce.; Yellow Onion: 1 medium onion, finely chopped.; Celery: 2 stalks, finely chopped.; Garlic: 3 cloves, minced.; Whole Milk: 2 cups (475 ml).; Chicken or Vegetable Broth: ½ cup (120 ml). The broth adds an extra layer of savory depth to the sauce that milk alone cannot provide.; Frozen Sweet Peas: 1 cup. There’s no need to thaw them beforehand; they’ll cook perfectly in the hot filling.; Dijon Mustard: 1 tablespoon. This adds a subtle tang and complexity that cuts through the richness of the cream sauce.; Fresh Parsley: ¼ cup, freshly chopped.; Lemon Juice: 1 tablespoon of freshly squeezed lemon juice. This brightens up the entire filling and complements the tuna perfectly.; Salt and Freshly Ground Black Pepper: To taste.; Sharp Cheddar Cheese: 1 cup (about 115g), freshly grated. Freshly grating your cheese from a block is far superior to pre-shredded cheese, as it melts more smoothly without the anti-caking agents.

Ingredients

For the Fluffy Mashed Potato Topping:

Potatoes: 2 ½ lbs (about 1.2 kg) of starchy potatoes, such as Russet, Idaho, or Maris Piper. These varieties are essential for achieving a light, fluffy mash that absorbs the butter and milk beautifully.
Unsalted Butter: 6 tablespoons (85g), softened to room temperature. Using unsalted butter allows you to control the final saltiness of the dish.
Whole Milk or Heavy Cream: ½ cup (120 ml), warmed. Warming the milk helps it incorporate more easily into the potatoes without cooling them down, resulting in a smoother mash. Heavy cream can be used for an even richer, more decadent topping.
Salt: 1 teaspoon of coarse sea salt for the boiling water, plus more to taste for the mash.
Black Pepper: ½ teaspoon of freshly ground black pepper.
Egg Yolk: 1 large egg yolk (optional, but highly recommended). This is a classic trick for creating a richer mash that browns beautifully in the oven.

For the Creamy Tuna Filling:

Canned Tuna: 3 cans (5 oz / 142g each) of high-quality tuna, drained well. You can use tuna packed in oil for a richer flavor or tuna packed in water for a lighter dish. Solid white albacore tuna will provide a meatier, firmer texture.
Unsalted Butter: 4 tablespoons (57g). This forms the base of our roux for the creamy sauce.
All-Purpose Flour: ¼ cup (30g). This is the thickening agent for the sauce.
Yellow Onion: 1 medium onion, finely chopped.
Celery: 2 stalks, finely chopped.
Garlic: 3 cloves, minced.
Whole Milk: 2 cups (475 ml).
Chicken or Vegetable Broth: ½ cup (120 ml). The broth adds an extra layer of savory depth to the sauce that milk alone cannot provide.
Frozen Sweet Peas: 1 cup. There’s no need to thaw them beforehand; they’ll cook perfectly in the hot filling.
Dijon Mustard: 1 tablespoon. This adds a subtle tang and complexity that cuts through the richness of the cream sauce.
Fresh Parsley: ¼ cup, freshly chopped.
Lemon Juice: 1 tablespoon of freshly squeezed lemon juice. This brightens up the entire filling and complements the tuna perfectly.
Salt and Freshly Ground Black Pepper: To taste.

For the Golden Cheesy Crust:

Sharp Cheddar Cheese: 1 cup (about 115g), freshly grated. Freshly grating your cheese from a block is far superior to pre-shredded cheese, as it melts more smoothly without the anti-caking agents.

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Instructions

Step 1: Perfecting the Potato Topping

Prep and Boil the Potatoes: Peel the potatoes and chop them into uniform 1-inch cubes. This ensures they cook evenly. Place the cubed potatoes in a large pot and cover with cold, salted water by at least an inch. Starting with cold water helps the potatoes cook more evenly from the outside in.
Cook Until Tender: Bring the pot to a boil over high heat, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender (a fork should slide in and out with no resistance).
Drain and Dry: Once cooked, drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for a minute and add the potatoes back in. Let them sit in the hot, dry pot for 1-2 minutes, shaking occasionally. This crucial step allows excess moisture to evaporate, which is the secret to a fluffy, not watery, mash.
Mash to Perfection: Mash the potatoes using a potato masher or a ricer until smooth. Avoid using a food processor or blender, as this will overwork the starches and result in a gummy, gluey texture.
Enrich the Mash: Add the 6 tablespoons of softened butter, the warmed milk (or cream), the optional egg yolk, and ½ teaspoon of black pepper. Mix gently with a wooden spoon or spatula until everything is just combined. Be careful not to overmix. Taste and adjust the seasoning with more salt and pepper if needed. Set the mashed potatoes aside.

Step 2: Creating the Creamy Tuna Filling

Sauté the Aromatics: While the potatoes are boiling, melt 4 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and celery. Sauté for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.
Bloom the Garlic: Add the minced garlic and cook for another minute until fragrant.
Make the Roux: Sprinkle the ¼ cup of all-purpose flour over the vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. This butter and flour mixture, known as a roux, will thicken our sauce.
Build the Béchamel Sauce: Gradually pour in the 2 cups of milk while whisking constantly. Adding the liquid slowly and whisking vigorously is key to preventing lumps. Once all the milk is incorporated, pour in the ½ cup of broth.
Simmer and Thicken: Increase the heat to medium-high and bring the sauce to a gentle simmer. Reduce the heat back to medium-low and let it cook for 3-5 minutes, stirring often, until it has thickened to the consistency of a thin gravy. It will coat the back of a spoon.
Add the Flavor Boosters: Remove the skillet from the heat. Stir in the Dijon mustard, chopped fresh parsley, and fresh lemon juice. Season generously with salt and pepper to taste.
Fold in the Stars: Gently fold in the drained tuna and the frozen peas. Stir until everything is evenly combined.

Step 3: Assembling and Baking Your Masterpiece

Preheat the Oven: Position a rack in the center of your oven and preheat it to 400°F (200°C).
Layer the Pie: Pour the creamy tuna filling into a 9×13 inch baking dish or a similar 2.5 to 3-quart casserole dish. Spread it into an even layer.
Top with Potatoes: Carefully spoon the prepared mashed potato topping over the filling. Start by adding dollops around the edge to create a seal, then fill in the center. Use the back of a spoon or an offset spatula to gently spread the potatoes into an even layer, completely covering the filling.
Create Texture: For those desirable crispy, browned peaks, run the tines of a fork across the surface of the potato topping to create ridges and swirls.
Add the Cheese: Sprinkle the freshly grated sharp cheddar cheese evenly over the potato topping.
Bake to Golden Perfection: Place the baking dish on a baking sheet to catch any potential drips. Bake for 25-30 minutes, or until the filling is hot and bubbling around the edges and the cheesy potato topping is beautifully golden brown and crispy. For an extra-browned top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch it very carefully to prevent burning.
Rest and Serve: Remove the pie from the oven and let it rest for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve neat portions.

Nutrition

Serving Size: one normal portion
Calories: 450-550 kcal