Recipe

Tuna shepherd's pie

Jan 30, 2013 1:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Tuna shepherd's pie
  • 800 gram potatoes, peeled, coarsely chopped
  • 70 gram butter
  • 3/4 cup milk, plus 1 1/2 cups extra
  • 1 large leek, pale section only, halved lengthways, thinly sliced
  • 1/3 cup plain flour
  • 1/2 cup reduced-fat cream
  • 150 gram frozen mixed vegetables
  • 425 gram can tuna in spring water, drained, flaked
  • 2 tablespoon chopped dill, plus extra sprigs, to serve
  • 2 sheets frozen shortcrust pastry, thawed

Method

Tuna shepherd's pie
  • 1
    Place potato in a large saucepan; cover with cold water.
  • 2
    Bring to the boil; boil 10 minutes, or until tender. Drain; return to pan. Place over low heat. Add 30g butter and milk; mash until almost smooth. Season.
  • 3
    Meanwhile, melt remaining butter in a saucepan over moderate heat.
  • 4
    Add leek; cook, stirring, 3 minutes, or until soft. Add flour; cook, stirring, 1 minute, or until bubbling.
  • 5
    Gradually whisk in extra milk until smooth. Gradually whisk in cream until smooth. Cook, whisking, 3 minutes, or until sauce boils and thickens. Stir in frozen vegetables, tuna and dill. Remove from heat. Season; cool.
  • 6
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 7
    Gently press pastry sheets into a 20cm (base diameter) round pie plate, overlapping slightly at centre; trim edge. Using a fork, decorate edge of pastry and prick base alll over. Bake 10 minutes, or until light golden.
  • 8
    Spoon cooled tuna mixture into pastry shell; top with mashed potato. Bake 25 minutes, or until golden. Stand in pie plate 10 minutes. Serve sprinkled with extra dill.

Notes

We used a frozen vegetable mix of com, carrot and broccoli.

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