Tuna and spinach potato pie

The whole family will love this comforting pie.

  • 50 mins cooking
  • Serves 4
  • Print
The creamy, slightly lemony tuna filling is perfectly completed by a topping of smooth potato and celeriac mash. Guaranteed to make your must haves.
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Tuna spinach potato pie
  • 50 gram butter
  • 1 (150g) brown onion, thinly sliced
  • 1/4 cup (35g) plain flour
  • 2 cup (500ml) milk, warmed
  • 150 gram baby spinach leaves
  • 425 gram canned tuna in springwater, drained
  • 2 tablespoon lemon juice
Potato and celeriac mash
  • 400 gram potatoes, coarsely chopped
  • 300 gram celeriac, coarsely chopped
  • 2 tablespoon milk
  • 30 gram butter
  • 1/4 cup (20g) finely grated parmesan cheese


Tuna spinach potato pie
  • 1
    To make potato and celeriac mash, boil, steam or microwave potato and celeriac, separately, until tender. Drain. Place potato and celeriac in large bowl; mash with milk and butter until smooth. Stir in cheese. Season to taste. Cover to keep warm.
  • 2
    Melt butter in medium saucepan. Cook onion, stirring, about 5 minutes or until softened. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Remove from heat; stir in spinach, tuna and juice. Season to taste.
  • 3
    Preheat grill.
  • 4
    Spoon tuna mixture into shallow flameproof 1.5-litre (6-cup) dish; top with mash. Place under grill until browned lightly.

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