Tuna-Potato Pie(May Use Canned Salmon Instead) - cooking recipe

Ingredients

3 large baking potatoes, diced (about 4 c.)
2 (9-inch) pie crusts
1 c. milk
3 Tbsp. butter/margarine
3 Tbsp. flour
1 c. grated cheese (Colby, Cheddar, Monterey Jack)
2 stalks celery, diced
6 to 8 mushrooms, sliced
1/2 c. frozen peas
2 (6 oz.) cans tuna, drained
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. salt
dash of black pepper
1/4 to 1/2 c. minced onion
1 to 2 garlic cloves, crushed

Preparation

Preheat oven to 350\u00b0.
Boil potatoes until tender; drain. Meanwhile, melt margarine in large skillet over medium heat. Saute vegetables and herbs until tender.
Add spices.
Add flour and cook at medium heat for 2 to 3 minutes, stirring constantly. Add milk and cook until thickens and bubbles, stirring frequently. Remove from heat.
Add drained potatoes, tuna and peas to milk mix.
Stir to blend.
Place 1 crust in 9-inch pie plate.
Spread 1/3 of cheese on bottom, then layer with 1/2 of tuna/potato mix, then 1/3 of cheese, then rest of tuna and last 1/3 of cheese.
Top with 2nd crust.
Trim and crimp edges of crust.
Make vent holes. Bake at 350\u00b0 for 45 minutes to 1 hour until golden.
Freezes well.