Easy fish'n'vegie pie
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Time to make:
1 hr (Hands-on time: 35 mins, Cooking time: 25 mins)
$3.54 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive oil
1 small onion, finely chopped
1 teaspoon dried basil
800g mashed potato (approximately 5 potatoes)
180g can tuna in spring water, drained
1 cup corn kernels or peas
1 cup frozen diced vegetables
2 x 400g cans no-added-salt chopped tomatoes
1 tablespoon sun-dried tomato pesto
olive oil spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Heat oil in a non-stick frying pan over medium heat. Add onion and basil and cook until onion is softened. Add to mashed potato and combine.
Step 2 Place tuna into a large ovenproof dish, or 4 individual ovenproof dishes. Top with a layer of corn or peas, then layers of vegetables and tomato. Spread pesto evenly over top.
Step 3 Cover with potato mixture. Fluff potato with a fork. Spray with oil. Bake for 25 minutes until potato is golden. Garnish with chopped parsley, if desired.
You save (per serve)
Fat 21g (9g saturated fat)
About this recipe
First published: September 2009