Tuna pie with potato topping

title="Tuna pie with potato topping"
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(16) Rate it

• 0:20 Prep


• 0:22 Cook


• 
  4 Servings


• Capable cooks

Featured in
Winter recipes, Main recipes

Ingredients

• 6 medium size potatoes, peeled and roughly chopped


• 1/4 cup (60ml) milk


• 70g unsalted butter, chopped


• salt and pepper


• 1 leek, thinly sliced


• 1 large carrot, chopped


• 2 sticks celery, chopped


• 1 tablespoon plain flour


• 300ml thickened cream


• 2 x 185g cans tuna in oil, drained and roughly flaked


• 310g can corn kernels, drained


• 1/2 cup (60g) frozen peas


• 4 tablespoons grated Tasty cheese


• 2 tablespoons finely chopped flat-leaf parsley

Method

• 
  
  
  Step 1
  
  
  
  
  Steam or boil the potatoes until tender. Mash the potatoes along with the milk, 50g butter, salt and pepper, then set aside, cover and keep warm.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, melt the remaining 20g butter in a large non-stick frying pan over medium heat. Add the leek, carrot and celery and cook for 3-4 minutes or until softened. Add the flour and cook, stirring constantly, for another 1 minute.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Stir in the cream. Bring to a simmer, reduce the heat and cook for 5 minutes or until thickened. Add the tuna, corn, peas, 2 tablespoons cheese, parsley, salt and pepper and cook for another 5 minutes.
  
  
  

  
  

  
  



• 
  
  
  Step 4
  
  
  
  
  Preheat grill on high. Transfer tuna mixture to a 6-cup capacity ovenproof dish. Top the tuna mixture with the mashed potato and sprinkle with the remaining 2 tablespoons cheese. Place pie under preheated grill for 2 minutes or until golden brown on top. Serve with a simple salad.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 3282 kj

  Energy




• 56g

  Fat Total




• 31g

  Saturated Fat




• 7g

  Fibre




• 28g

  Protein




• 158mg

  Cholesterol




• 555.83mg

  Sodium




• 9g

  Carbs (sugar)




• 39g

  Carbs (total)

All nutrition values are per serve

• Author: Kate Murdoch


• Image credit: Oliver Ford


• Publication: Taste.com.au

Source: taste.com.au