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!
Why You'll Love This Recipe:
- This easy meal is made using store cupboard ingredients.
- It is a meal that you can make in advance.
- You can vary the ingredients to suit your taste or what you have to hand.
- It is comfort food that you will return to time and time again.
- You can make it gluten-free by using the appropriate flour and checking that the stock is suitable. Likewise, it can be made dairy-free by using a plant based milk and butter.
Recipe Inspiration: I am a huge fan of canned tuna and use it in many ways - it is a pantry staple for me. It is delicious in Creamy Tuna Pasta or Tuna Puff Pastry Pinwheels. This Tuna Pie with Mashed Potato was inspired by our Cottage Pie.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Unsalted butter - my preference is unsalted butter so I can control the amount of salt in the recipe. In this recipe, we use it in the béchamel-style sauce and the mashed potato. Dairy free can be used if necessary.
- Extra virgin olive oil - use the best olive oil that you have.
- Brown/yellow onion - you can use white or red onion if you prefer.
- Carrot - adds colour and flavour.
- Celery - together with the onion and carrot, this trio forms the flavour base.
- Garlic - we use fresh garlic to flavour the tuna mixture and the mashed potatoes. The flavour is brighter than prepared garlic which often contains additives.
- Plain/all-purpose flour - a small amount is added to slightly thicken the sauce. Make this recipe gluten-free by using the appropriate flour if you require.
- Vegetable stock - use homemade or good quality commercial stock. If necessary, check that the stock is gluten-free.
- Milk - we use milk in the tuna base and in the mashed potato. For the richest flavour, use full-cream milk. Non-dairy milk is also fine to use here if you prefer.
- Thyme - fresh thyme adds a savoury, slightly citrusy note.
- Lemon zest - the zest is full of essential oil and is a great way to add bright lemon flavour. Be sure to avoid the white pith as it is bitter.
- Tinned tuna - use good quality tuna in spring water drained well. You can use tuna in oil if you prefer, or smoked or even cooked fresh tuna. (I use Sirena.)
- Parsley - for the best flavour use Italian flat leaf parsley.
- Baby spinach - this is a great way to add some greens to a dish for colour and nutrients.
- Frozen baby peas - another store cupboard ingredient. Being snap frozen shortly after picking, they are a quality ingredient that can be used in many ways, such as my Pea and Mint Dip or Frittata.
- Potatoes - for fluffy mash, use floury potatoes, such as King Edward, Coliban or all-rounders such as Desiree, Yukon Gold or Dutch Creams.
- Salt and pepper - seasoning is essential for both the tuna mixture and mashed potato. Our preference is for sea salt and freshly ground black pepper.
Variations:
Herbs - you could add some finely chopped fresh dill.
Spice - you could use some cayenne pepper if you like a little spice.
Vegetable stock - chicken stock would be a good alternative.
How To Make Tuna and Potato Pie:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Sauté the vegetables:
In a large, heavy based frying pan, heat butter and oil over medium high. Add onion, carrot and celery and cook, stirring occasionally. Add in the garlic.
2 - Start to bring the sauce together:
Add the flour and cook it out, stirring well. Add stock and milk and stir well to avoid any lumps. Simmer until the mixture thickens.
3 - Add in the tuna:
To the sauce mixture, add the drained tuna, herbs and lemon zest.
4 - Add the remaining vegetables:
Stir to combine and add the spinach and peas. Remove from the heat and set aside to cool slightly.
Meanwhile, prepare your mashed potatoes.
5 - Top with the mashed potatoes:
Add the tuna mixture to a greased baking dish and top with the mashed potato.
6 - Score the top:
Using a fork, score the top of the mashed potato.
Bake in your preheated oven until golden.
Hint: to achieve lump-free mashed potato, I recommend using a potato ricer or food mill. Never use a food processor or your potato will have a gluey consistency. A potato masher will also do a good job, it just requires a little more diligence.
Tips for Success, Storage and FAQs:
It is an ideal dish to prepare in advance. The pie can be completely assembled and then refrigerated until ready to cook.
Yes, you can. Store a prepared, uncooked pie in the freezer wrapped well with cling wrap and then covered in foil for up to 3 months. Thaw overnight in the fridge before baking as per the recipe.
Store leftover pie in an airtight container for up to 3 days. If it has been at room temperature for 2 hours or more, it should be discarded.
Cover the dish with foil and place into a preheated 180 degrees C/355 F oven and heat for about 30 minutes. The time will vary depending on the amount of pie that you are reheating. It will take a few minutes longer if cold from the fridge.
Top Tip:
For the best results, use good quality ingredients. For instance, some brands of tuna are better than others.
Always ensure the dish is well seasoned. Seasoning will make all the difference between a tasty dish and one that is bland.
Serving Suggestions:
Everyone is going to want a piece of this warm and satisfying Tuna and Potato Pie. It requires nothing more than a simple salad, such as my Rocket and Pear Salad, to accompany it.
It is the ideal dish:
- For weeknight family meals.
- To be taken to a potluck; with its cosy vibe it may be the first dish to go.
- For serving to good friends. Believe me, they will thank you.
- To take to a friend or family member who needs a meal that feels like a hug.
- For a great addition to the buffet when entertaining.
I am certain that you and your family will enjoy this Tuna and Potato Pie. It is wonderful, old-style comfort food, the kind that we all need sometimes.
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Tuna and Potato Pie
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Tuna Pie Filling:
- 2 tablespoon unsalted butter See Note 1
- 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 See Note 2
- 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 See Note 3
For the Mashed Potato Topping:
- 1 kg (2.2 lb) potatoes - peeled & cut into cubes about 2.5 cm (1 inch) - Desiree, King Edward, Coliban etc. See Note 4
- 3 garlic cloves - peeled
- cold water - to cover the potatoes
- 1 teaspoon coarse cooking salt
- 80 g (â…“ cup) unsalted butter
- 80 ml (â…“ cup) milk
- sea salt and freshly ground black pepper - to taste
Instructions
For the Tuna Pie Filling:
- In a large, heavy based frying pan, heat the butter and oil over medium high.Add in the onion, carrot and celery and cook, stirring occasionally for about 5 minutes. Add in the garlic and cook for a further 2 minutes, being careful that the garlic doesn’t burn.
- Add in the flour and cook for 1 minute, stirring well.
- Add in the stock and milk, and stir well to avoid any lumps.Simmer for 5-7 minutes, or until the mixture has thickened slightly.
- Add in the tuna, flaking the pieces to break it up if necessary.Add in the thyme, parsley and lemon zest. Stir to combine everything.
- Simmer for a further 3-4 minutes before adding in the baby spinach and peas. Stir to wilt the spinach.Remove from the heat and set aside to cool slightly. Check that the seasoning is to your liking.
- Grease a ceramic dish with a little oil or butter.Turn the tuna mixture into your greased dish. I use either a rectangular dish that measures about 30 x 18 cm (12 x 7 inch), or a round dish that is about 28 cm (11 inch) in diameter.
For the Mashed Potato Topping:
- Add the potatoes and garlic to a medium size saucepan. Add cold water to cover the potatoes and sprinkle in the salt.Bring the water to the boil and simmer until the potatoes are tender. This will take 10-15 minutes.While the potatoes are cooking, preheat your oven to 180 degrees C (355 F).
- Once the potatoes are tender, drain well and then return the potatoes to the saucepan to dry out briefly for 1-2 minutes. (Ensure the heat is switched off.)Mash the potato and the garlic. Add in the butter and mix to melt. Add the milk and mix to combine.Season to taste with sea salt and freshly ground black pepper.
Bake the Tuna and Potato Pie:
- Add the mashed potato to the top of the tuna filling and gently spread out evenly. Use a fork to scrape a pattern into the top. Bake in your preheated oven for 35-40 minutes, until the top is golden brown and the dish is warmed through.Stand for 5 minutes before serving.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Stock: you can use chicken stock if you prefer. Use homemade or good quality commercial.
- Seasoning: adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Potatoes: I have used Desiree potatoes, which are a great all-rounder. Other varieties that work well for mash are King Edward, Coliban or Dutch Creams.
- Servings: will serve 4-6 people, depending on what it is served with. For my family, it tends to be 4 serves!
- Make in advance: if you wish, you can assemble it a day ahead of time, cover well and refrigerate. Remove from the fridge about 15 minutes before cooking as per the instructions in the recipe.
- Storage and reheating: store leftover Tuna and Potato Pie in an airtight container for up to 3 days. To reheat, cover the dish with foil and place into a preheated 180 degrees C (355 F) oven and heat for about 30 minutes. The time will vary depending on the amount of pie that you are reheating.
- Freezing: store a prepared, uncooked Tuna Pie in the freezer wrapped well with cling wrap and then covered in foil for up to 3 months. Thaw overnight in the fridge before baking as per the recipe. Bake as per the recipe.
- More delicious recipes: for more canned tuna inspiration, view my collection of The Best Canned Tuna Recipes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lucy says
This recipe has been on repeat over the winter. It is simple and comforting. I have made following the recipe and also substituting with veggies I have on hand. Love how flexible your recipes are and they're so family friendly - thank you always!
Alexandra Cook says
Thank you so much for the kind words, Lucy!
So lovely to hear this. Alex xo
Joan Adler says
I make a similar salmon pie (probably from an Australian magazine) using the cheap Australian tinned salmon but also good with tuna. differences are:
tuna mix - 4 tins of water packed tuna, 3 eggs, 1 cup chopped celery and parsley, 1/4 cup olive oil, 1/2 cup of sweet red wine, 1/2 packet of wholewheat breadcrumbs. Mashed potato with olive oil and milk.
the differences are: no meat stock means its kosher,
no onion or garlic means sensitive stomachs can enjoy it, I use low-lactose milk and olive oil instead of butter, no salt or pepper. Instead of mixing the peas or spinach I do a layer between the tuna and potato; looks pretty!
Alexandra Cook says
Sounds interesting, Joan!
We love a salmon version too.
Alex xo
Kathy Dobson says
This recipie was a pleasure to make and yum! I am not a fan of Tuna so I used 1x 185g tuna and a small 85g Lemon Cracked Pepper flavoured tuna as well
including the lemon zest! Could also use Preserved Lemon Peel for oomph. As I had some frozen corn kernels, i included 1/2 cup with 1/2 cup of peas. Also sprinkled with tasty cheese on top, could include chopped bacon too.
Loved the sauce all worked nicely - very economical dish too yah!!
thank you:)
Alexandra Cook says
Hi Kathy,
Thank you so much for giving the recipe a try and for sharing your variations 🙂
I appreciate you taking the time to leave such a detailed comment.
Alex xo
Jeanette says
The tuna and potato bake pie was easy to follow with simple, clear instructions. Delicious mix of flavours. I’ll be making this often.
Alexandra Cook says
Hi Jeanette!
Lovely to hear this, thank you 🙂
Appreciate you taking the time to comment!
Alex xo