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Shepherds pie with tuna
Shepherds pie an oven dish filled with vegetables, potatoes and meat. But this variant with tuna is definitely a keeper.
5
from 1 vote
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Servings
4
persons
Course:
Hoofdgerecht
Prep Time:
20
minutes
Cook Time:
20
minutes
Total Time:
40
minutes
Ingredients
1x
2x
3x
Tuna and vegetable filling
1
tablespoon
sunflower oil
1
onion
finely chopped
1
red onion
finely chopped
100
gram
leek
Finely chopped
1
clove
garlic
squeezed
3
tablespoons
flour
400
ml
vegetable broth
2
teaspoons
thyme
100
ml
white wine
dry
100
grams
carrots
in small cubes
2
stalks
celery
in small cubes
200
ml
milk
400
grams
tuna
pepper
to taste
Mashed potatoes
1
kg
potatoes
crumbly
1
teaspoon
salt
100
ml
milk
100
grams
herb butter
Topping
75
grams
cheddar cheese
grated
50
grams
panko
1
teaspoon
thyme
Instructions
Preheat the oven to 180 degrees Celsius
Tuna and vegetable filling
Heat the oil in a large saucepan.
Add both onions and fry until glassy, about 3 minutes.
Then add the leek and garlic and stir-fry everything for 1 minute.
Spoon the flour through the vegetables and fry for 3 minutes. Make sure you do that otherwise you will taste the flour.
Pour the stock into the vegetables and stir well. Then add the carrot, celery, wine and thyme.
Let simmer for 5 minutes.
Finally add the milk and tuna to the skillet and season with salt and pepper.
Bring to the boil and turn off the heat.
Put the tuna vegetable filling at the bottom of the baking dish.
Mashed potatoes (can be prepared at the same time as the tuna vegetable filling)
Peel the potatoes and cut them in four (if they are large).
Put them in a pan with water. Make sure the waterlevel is about 0.5 cm above the potatoes.
Bring the water to the boil and boil the potatoes until they are tender (you can then easily prick the potato with a fork and feel no resistance).
Drain the potatoes and mash them.
Heat the milk with the herb butter in a pan until the herb butter has melted.
Pour with the mashed potatoes and mix everything well.
Spoon the mashed potatoes on the tuna vegetable filling.
Topping
Mix the cheddar with the panko and thyme in a small bowl.
Sprinkle that over the potato in the casserole.
Place the baking dish in the oven and bake for 20 minutes until the cheese is melted and golden brown.
Nutrition
Calories:
711
kcal
|
Carbohydrates:
62
g
|
Protein:
37
g
|
Fat:
35
g
|
Saturated Fat:
19
g
|
Cholesterol:
117
mg
|
Sodium:
1133
mg
|
Potassium:
1628
mg
|
Fiber:
10
g
|
Sugar:
11
g
|
Vitamin A:
5958
IU
|
Vitamin C:
40
mg
|
Calcium:
389
mg
|
Iron:
12
mg
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