Pasta (enough to generously cover the bottom of your pasta dish)
1 large leek chopped
2 tins tuna in brine (drained)
1-2 tins or packets (depending on how much pasta you use you will need more soup to stop it from drying out) of a variation of stilton and brocolli soup. Any will do as long as it doesn't have any bacon in it.
1 small portion of Blue Stilton
Grated cheddar and parmesan for topping
Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 200c. Par boil the potatoes and leave to cool a bit. Put pasta in at the same time until cooked then drain. Steam the leeks or boil them with the pasta (doesn't matter which - I boil them for quickness and then the potato has a bit more flavour to it).
Heat up the packet(s) or tin(s) of stilton and brocolli soup in a pan. Try it, if it needs any salt or pepper put some in. Put the pasta and leeks into the baking dish and mix in the tuna and heated soup till evenly mixed through.
Crumble the blue stilton evenly over the pasta. Slice up the potatoes into reasonably thin slices (the thinner they are the crispier they'll be) and layer neatly covering all of the pasta, one layer should do but fill any gaps with the little bits of potato.
Finally sprinkle evenly with cheddar and a good sprinkly of parmesan (to make the topping crunchier) and put in the oven for 20 mins or until the cheese on top is a light golden brown.