Tuna pie with potato topping

Tuna pie with potato topping

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  • 0:20 Prep
  • 0:22 Cook
  • 4 Servings
  • Capable cooks

Featured in
Winter recipes, Main recipes


  • 6 medium size potatoes, peeled and roughly chopped
  • 1/4 cup (60ml) milk
  • 70g unsalted butter, chopped
  • salt and pepper
  • 1 leek, thinly sliced
  • 1 large carrot, chopped
  • 2 sticks celery, chopped
  • 1 tablespoon plain flour
  • 300ml thickened cream
  • 2 x 185g cans tuna in oil, drained and roughly flaked
  • 310g can corn kernels, drained
  • 1/2 cup (60g) frozen peas
  • 4 tablespoons grated Tasty cheese
  • 2 tablespoons finely chopped flat-leaf parsley


  • Step 1
    Steam or boil the potatoes until tender. Mash the potatoes along with the milk, 50g butter, salt and pepper, then set aside, cover and keep warm.
  • Step 2
    Meanwhile, melt the remaining 20g butter in a large non-stick frying pan over medium heat. Add the leek, carrot and celery and cook for 3-4 minutes or until softened. Add the flour and cook, stirring constantly, for another 1 minute.
  • Step 3
    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.
  • Step 4
    Preheat grill on high. Transfer tuna mixture to a 6-cup capacity ovenproof dish. Top the tuna mixture with the mashed 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.

  • Low carb
  • Low sugar
  • Lower gi


  • 3282 kj


  • 56g

    Fat Total

  • 31g

    Saturated Fat

  • 7g


  • 28g


  • 158mg


  • 555.83mg


  • 9g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication: Taste.com.au

Source: taste.com.au


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