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lucky star pilchards in tomato sauce

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30

4-6

7

PIE IN MUG

INGREDIENTS

  • 400 g can Lucky Star Pilchards in Tomato Sauce
  • 250 g macaroni
  • 45 ml (3 Tbsp) butter
  • 1 medium onion, finely chopped
  • 80 ml (⅓ cup) cake flour
  • 750 ml (3 cups) milk
  • Salt and freshly ground black pepper to taste
  • 3 ml (½ tsp) mustard powder
  • 2 eggs, lightly beaten
  • 100 g (1 cup) grated cheddar cheese
  • 2 tomatoes, sliced and quartered
  • 250 ml (1 cup) soft white breadcrumbs, for topping

METHOD

  1. Preheat the oven to 200 °C. Grease an ovenproof dish or mugs. Flake the pilchards in their sauce with a fork.
  2. Cook the macaroni in plenty of boiling, salted water until soft, but still firm (al dente). Drain and rinse with cold water.
  3. Melt butter in a medium saucepan and sauté the onion until soft and light golden. Remove from the heat, stir in the flour and 2 cups of the milk. Season with salt, pepper and mustard.
  4. Bring to the boil and cook, stirring constantly, for 1 - 2 minutes until the sauce thickens. Remove from the heat.
  5. Mix the eggs into the remaining cup of milk and stir into the sauce with the cooked macaroni, pilchards and half the grated cheese.
  6. Spoon the pilchard and macaroni mixture into the oven dish and top with the sliced tomatoes. Mix together the breadcrumbs and remaining grated cheese and sprinkle evenly on top.
  7. Bake uncovered in preheated oven for about 30 minutes until topping starts to turn golden brown and crisp. Serve with a salad of choice.

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