There's on a touch of Flashback Friday in today's post. This is one of our tried & true recipes that has recently been given a little shake up as I experiment with our new Kambrook Quatro Multi-Cooker. You can see previous re-incarnations of this dish in the lunches posted here (also includes original recipe), here and here.
This is what it usually looks like.
And this is what it looks like as a fish pie I made last week, and while I think the idea had merit, my execution was a little lacking.
Sauté onion and celery in butter until golden. (I sliced using my Kambrook Speed Serve, you can read my review here)
Switch to slow cook mode.
Add 2 cups frozen vegetables, thawed; 1 tablespoon plain flour; 2 tins of evaporated milk (the salmon I made last week was dry so this week I added extra milk. I think you could get away with just the one tin in this dish); 400g tin of tuna, drained; squeeze of lemon juice; handful of cheese. Mix well.
Top with thinly sliced potato (I used about 5 small potatoes this time, sliced with my Kambrook Speed Serve). Cover with grated cheese & walk away for 6 hours.
I popped the steamer basket in with an egg and some beans. I had planned for it to be in for an hour. Turned out it was there for 2, and I still forgot to take a photo. Also turns out that you need to leave it there for about 3.5-4 hours to 'poach' an egg while slow cooking. I love experimenting!
Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on personal experience with the product.