Tuna and Potato Pie

Blossom Lady
Feb 22, 2025 01:02 PM
Tuna and Potato Pie

This Tuna and Potato Pie is perfect when you’re short of time, but would like a meal that is nourishing and satisfying. With this recipe, we transform store cupboard staples into a tasty, comforting meal that the whole family will enjoy. It is so easy to make that I feel certain it will become a regular addition to your meal plans. Tuna is added to a creamy béchamel-style sauce that is enriched with vegetables, herbs and the uplifting flavour of lemon zest, then added to a casserole dish. This flavoursome mixture is topped with soft, fluffy garlic mashed potato and then baked until golden brown. So easy and so good!

Ingredients:
For the Tuna Pie Filling
  • 2 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large brown/yellow onion – finely chopped
  • 1 large carrot – finely chopped
  • 2 ribs celery – finely chopped
  • 3 garlic cloves – finely chopped
  • 2 tablespoon all-purpose/plain flour
  • 250 ml (1 cup) vegetable stock
  • 375 ml (1 ½ cups) milk
  • 850 g (2 x 425 g/15 oz) canned tuna – in spring water, drained
  • 2 teaspoon fresh thyme leaves – finely chopped
  • 2 tablespoon flat-leaf parsley – finely chopped
  • 1 teaspoon lemon zest
  • 35 g (1 cup) baby spinach leaves – firmly packed
  • 70 g (½ cup) frozen baby peas
  • sea salt and freshly ground black pepper – to taste

For the Mashed Potato Topping
  • 1 kg (2.2 lb) potatoes – peeled & cut into cubes about 2.5 cm (1 inch)
  • 3 garlic cloves – peeled
  • cold water – to cover the potatoes
  • 1 teaspoon coarse cooking salt
  • 80 g (⅓ cup) unsalted butter
  • 80 ml (⅓ cup) milk
  • sea salt and freshly ground black pepper – to taste

Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
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