Lucky Star Rosti Topped Fish Pie


1 x 175g can Lucky Star Tuna
180g potatoes, peeled and halved
200ml milk
30g butter
1 leek (white section), finely sliced
1 lemon, zest and juice
20g flour
20ml fresh parsley, chopped
20ml Dijon mustard


  1. Cook the potatoes in boiling salted water for 5-7 minutes, until almost tender but firm enough to grate. Drain and refresh under cold running water.
  2. Warm the tuna in boiling milk, for approximately 5 minutes. Drain the fish and reserve the milk.
  3. Heat half the butter in a medium saucepan, add the leek and cook for 5-6 minutes until softened. Add the lemon zest and juice. Stir in the flour for 1 minute and remove from the heat.
  4. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 minutes.
  5. Then add in the parsley and mustard.
  6. Heat the grill to high, add the tuna to the sauce, and fold and then place in an oven proof dish.
  7. Coarsely grate the potatoes, melt the remaining butter and toss with the potatoes, season and scatter over the dish. Place under the grill for 5-10 minutes or until the potatoes are golden brown and soft.