Tuna and Potato Pie

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!

Course Main Course

Cuisine British

Prep Time 30

Cook Time 1 30

Total Time 2

Servings people

Calories 745kcal

Author Alexandra Cook - It's Not Complicated Recipes

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 (⅓ cup) unsalted butter
80 ml (⅓ 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.

Nutrition