Tuna pie with potato topping
This delicious pie recipe uses just two tins of tuna and veggies to feed a family. The potato and tomato topping is a little different from the typical pie toppings and much healthier than pastry.
Ready in1 hour 30 mins
Serving sizeServes 4 – 6
- 5-6 medium potatoes in the skin
- ½ tsp (2,5 ml) salt
- 3 tomatoes
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 celery stalk, thinly sliced
- 4 baby marrows, chopped
- 2 x 170 g tins tuna in brine, drained
- 5 tbsp (75 ml) mayonnaise
- 3 tbsp (45 ml) low-fat milk
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) paprika or to taste
- 2 tsp (10 ml) Worcestershire sauce
- lemon juice and black pepper to taste
- 4 spinach leaves, cut into thick strips
- ¼ cup (60 ml) grated cheddar cheese
- Preheat oven to 180 °C.
- Boil potatoes in water with the salt, until cooked.
- Peel and mash 2 of the potatoes. Chop 1 tomato and mix with the mashed potato. Add onion, garlic, celery, baby marrows, tuna, mayonnaise and milk.
- Season with parsley, paprika, Worcestershire sauce, lemon juice and pepper.
- Spoon into an oven dish and layer the spinach on top.
- Slice the rest of the potatoes and tomatoes in thin slices and pack on top.
- Sprinkle with cheese and bake for 30 minutes or until the veggies are golden on top.
- Serve with a salad of your choice.
- Use 300 g leftover white fish or chicken instead of the tuna.
This recipe is from Cooking from the heart, 1st edition
Download the recipe book