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Tuna shepherd's pie

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

Ingredients

  • 3 medium (600g) sebago potatoes, peeled, chopped
  • 30g butter
  • 1/4 cup milk
  • 1 cup grated tasty cheese
  • 2 teaspoons olive oil
  • 1 medium brown onion, chopped
  • 720g jar tomato pasta sauce
  • 2 celery stalks, trimmed, chopped
  • 150g broccoli, cut into florets
  • 1/3 cup frozen corn kernels
  • 2 tablespoons chopped fresh basil leaves
  • 425g can tuna in springwater, drained, flaked

Method

  • 1
    Place potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Mash. Add butter, milk and two-thirds of the cheese. Season with salt and pepper. Stir with a wooden spoon until smooth. Cover to keep warm.
  • 2
    Meanwhile, heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until onion has softened. Add pasta sauce, celery, broccoli and corn. Stir to combine. Cook for 6 to 8 minutes or until vegetables are tender. Add basil and tuna. Season with salt and pepper. Stir to combine.
  • 3
    Preheat grill on medium. Divide tuna mixture between four 1 1/2 cup-capacity ramekins. Top with mashed potato. Sprinkle with remaining cheese. Grill for 4 to 5 minutes or until potato is golden and cheese has melted. Serve.

Source: taste.com.au

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