Name: Tuna ‘shepherd’s’ potato topped pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
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

Tuna ‘shepherd’s’ potato topped pie

This easy potato-topped pie is simple to make and budget-friendly.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

The perfect dinner option when your cupboard is bare, but for some frozen mixed veg, canned tuna and a couple of sheets of frozen pastry.

Looking for more potato-topped pies including cottage and shepherd’s pie recipes?

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

Place potato in a large saucepan; cover with cold water.

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.

Meanwhile, melt remaining butter in a saucepan over moderate heat.

Add leek; cook, stirring, 3 minutes, or until soft. Add flour; cook, stirring, 1 minute, or until bubbling.

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.

Preheat oven to moderate, 180°C (160°C fan-forced).

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.

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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