The perfect dinner option when your cupboard is bare, but for some frozen mixed veg, canned tuna and a couple of sheets of frozen pastry.

Ingredients​

Tuna shepherd's pie
800 gram potatoes, peeled, coarsely chopped
70 gram butter
3/4 cup milk, plus 1 1/2 cups extra
1 large leek, pale section only, halved lengthways, thinly sliced
1/3 cup plain flour
1/2 cup reduced-fat cream
150 gram frozen mixed vegetables
425 gram can tuna in spring water, drained, flaked
2 tablespoon chopped dill, plus extra sprigs, to serve
2 sheets frozen shortcrust pastry, thawed

Method​

Tuna shepherd’s pie​

1.
Place potato in a large saucepan; cover with cold water.
2.
Bring to the boil; boil 10 minutes, or until tender. Drain; return to pan. Place over low heat. Add 30g butter and milk; mash until almost smooth. Season.
3.
Meanwhile, melt remaining butter in a saucepan over moderate heat.
4.
Add leek; cook, stirring, 3 minutes, or until soft. Add flour; cook, stirring, 1 minute, or until bubbling.
5.
Gradually whisk in extra milk until smooth. Gradually whisk in cream until smooth. Cook, whisking, 3 minutes, or until sauce boils and thickens. Stir in frozen vegetables, tuna and dill. Remove from heat. Season; cool.
6.
Preheat oven to moderate, 180°C (160°C fan-forced).
7.
Gently press pastry sheets into a 20cm (base diameter) round pie plate, overlapping slightly at centre; trim edge. Using a fork, decorate edge of pastry and prick base alll over. Bake 10 minutes, or until light golden.
8.
Spoon cooled tuna mixture into pastry shell; top with mashed potato. Bake 25 minutes, or until golden. Stand in pie plate 10 minutes. Serve sprinkled with extra dill.

We used a frozen vegetable mix of com, carrot and broccoli.

 

[Littleboy8]

Yum that looks delicious