Tuna shepherd’s pie

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.

  • 75 min
Tuna shepherd’s pie


For the Mash

  • 750 g potato
  • 50 g butter
  • 75 ml milk
  • 200 g grated Gouda cheese

For the Filling

  • 140 g onion
  • 3 tbsp extra virgin olive oil
  • 400 g chopped tomatoes
  • 200 ml tomato purée
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 100 g celery stalks
  • 240 g drained canned red beans
  • 2 tuna steaks in brine (approx. 160 g each)
  • salt & pepper
  • butter for greasing


  1. Peel the potatoes and boil them in salted water.
  2. 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.
  3. Heat the olive oil in a small frying pan, add the finely chopped onion and fry on a medium-high heat.
  4. 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.
  5. Add the strained beans and tuna, stir gently, and transfer to a greased pan approximately 20-26 cm in diameter.
  6. Smooth the mixture and add the mashed potato on top.
  7. 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.
  8. 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.