Tuna shepherd’s pie- Recipe by coolinarika.com -
This hearty, filling dish brings a Mediterranean twist to a traditional favourite. Our recipe will make enough for a big group of friends, so bring everyone together and enjoy.
Peel the potatoes and boil them in salted water. Drain the potatoes, then run through a strainer and add the butter, milk, and 150 g of the grated Gouda cheese. Stir well and set aside, covered to keep hot. Heat the olive oil in a small frying pan, add the finely chopped onion and fry on a medium-high heat. When the onion becomes golden in colour, add the celery stalks cut into slices and sauté for 1-2 minutes. Add the chopped tomatoes, tomato purée, and Vegeta, and fry gently for 10-15 minutes until all the liquid has evaporated. Add the strained beans and tuna, stir gently, and transfer to a greased pan approximately 20-26 cm in diameter. Smooth the mixture and add the mashed potato on top. Sprinkle over the remaining grated cheese and place in a pre-heated oven at 210°C for 20 minutes or until a golden crust forms. Serve hot.
Serving: Serve hot.
Chef's tip: Use the deepest baking tin you can find, to ensure the succulence and rich flavour of the pie.