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Tuna Pie with Sweet Potato Topping

Tuna Pie with Sweet Potato Topping

In the week we rarely have time to cook complicated meals. This is a very easy tuna dish that can be made on your Sunday food prep day, and then portions of it can just be reheated on the days that you do not have time to cook dinner. It is a very balanced meal which can be enjoyed by itself (it contains protein, carbohydrates and fat) or it can be accompanied with a green side salad to up the veggies and fibre in the meal.

Enjoy!

Tuna Pie with Sweet Potato Topping

  • 6 medium size sweet potatoes, peeled and chopped
  • 1/4 cup milk
  • 70g unsalted butter, chopped
  • salt and pepper
  • 1 onion/leek, thinly sliced
  • 1 large carrot, chopped
  • 2 sticks celery, chopped
  • 1 tablespoon plain flour
  • 300ml cream
  • 2 x 185g cans tuna in oil, drained and roughly flaked
  • 1 can corn kernels, drained
  • 1/2 cup (60g) frozen peas
  • 4 tablespoons grated Cheese
  • 2 tablespoons finely chopped flat-leaf parsley

Boil the sweet potatoes until tender. Mash the sweet potatoes along with the milk, 50g butter, salt and pepper, then set aside, cover and keep warm.

Meanwhile, melt the remaining 20g butter in a large non-stick frying pan over medium heat. Add the onion/leek, carrot and celery and cook for 3-4 minutes or until softened. Add the flour and cook, stirring constantly, for another 1 minute.

Stir in the cream. Bring to a simmer, reduce the heat and cook for 5 minutes or until thickened. Add the tuna, corn, peas, 2 tablespoons cheese, parsley, salt and pepper and cook for another 5 minutes.

Preheat grill on high. Transfer tuna mixture to a ovenproof dish. Top the tuna mixture with the mashed sweet potato and sprinkle with the remaining 2 tablespoons cheese. Place pie under preheated grill for 2 minutes or until golden brown on top. Serve with a simple salad.