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Boil 6-7 potatoes (for a twist you can add kumara). Also boil 6 eggs.
In a saucepan, melt 3 tablespoons of butter then mix in enough flour to bind – about 3-4 tablespoons. Slowly add approximately one and a half cups of milk and cook until thickened (it should be quite thick). Season with salt and pepper to taste.
Stir in 3 tablespoons of lite sour cream or cream cheese for extra flavour (cream cheese is best). Add one 400g tin of tuna in springwater (undrained), 1 cup of finely chopped leeks, partially cooked (either in the microwave or a pot) and about 2 cups of raw baby spinach.
Peel the eggs and discard 3 of the egg yolks. Chop eggs and add to the mixture. Spread mixture in a baking dish.
Mash the potatoes and season then spoon them over the top of the creamy mixture. Slice some tomato for the top and sprinkle over parmesan.
Bake at 180°C for 30-40 minutes until the top is brown.
Story: Joanie Gee
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