Name: Tuna Shepherd’s Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 6 cups (1.5 litres) russet potatoes, peeled and cubed; 8 cloves garlic, peeled and crushed slightly; 1/2 cup (125 ml) butter, cubed; 1/3 cup (75 ml) milk, approximately; Salt and pepper; 3 onions, chopped; 1/4 cup (60 ml) olive oil; 1 red bell pepper, seeded and diced; 2 cloves garlic, finely chopped; 1 can 14 oz (398 ml) diced tomatoes; 2 cans 170 g oil-packed tuna, drained and flaked; 1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted, and chopped; Paprika, to taste

Preparation

Mashed potatoes
- In a large pot of salted boiling water, cook the potatoes with the garlic until the potatoes are tender. Drain.
- With a potato masher, crush the potatoes and garlic with the butter. With an electric mixer, purée the potatoes with the milk until smooth. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Tuna Filling
- In a skillet, brown the onions in the oil. Add the pepper and garlic and cook for about 2 minutes or until just tender. Season with salt and pepper. Add the tomatoes and cook for about 5 minutes. Remove from the heat. Add the tuna and olives. Adjust the seasoning.
- Pour into a 33 x 23-cm (13 X 9-inch) baking dish. Cover with the mashed potatoes and sprinkle with the paprika.
- Bake for about 30 minutes or until the potatoes begin to brown slightly. Finish cooking under the broiler, if desired.

Tuna Shepherd’s Pie

Categories

Ingredients

Mashed potatoes

Tuna Filling

Preparation

Mashed potatoes

Tuna Filling

Personal Note