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Tuna Shepherds Pie

  • Cook Time : 35 minutes
  • Total Time : 50 minutes
  • Method : Oven-Baked
  • Cuisine : British / Caribbean

Description

Layers of flaked tuna, vegetables, and creamy mashed potato topping baked to golden perfection. Hearty, comforting, and full of flavour, a true family favourite.

Ingredients

  • 3 medium (600g)  Irish potatoes, peeled, and quartered
  • 30g (1oz) butter
  • ¼ cup Kendel Coconut Milk, warmed 
  • 1 cup Tastee Cheese, grated
  • 2 teaspoons Kendel Olive Oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks scallion, finely chopped
  • ½ medium sweet pepper, chopped
  • 1-720g jar tomato pasta sauce
  • 2 celery stalks, trimmed, chopped
  • 150g (11/2) broccoli, cut into florets
  • 1/3 cup Kendel Baby Corn, sliced
  • 2 tablespoons chopped fresh basil leaves
  • 1-425g can Kendel Tuna, drained, flaked Kendel 

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Instructions

  1. Place potatoes in a large saucepan and cover with cold water.
    Bring to a boil and cook, uncovered, for 15 minutes or until tender.
    Drain and mash thoroughly.
    Add butter, coconut milk, and two-thirds of the grated cheese.
    Season with salt and pepper, then stir with a wooden spoon until smooth.
    Cover to keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat.
    Add onion, garlic, stirring, for 2–3 minutes or until softened.
  3. Add pasta sauce, celery, broccoli, and corn. Stir to combine.
    Cook for 6–8 minutes, or until vegetables are tender.
    Stir in basil and tuna, then season with salt and pepper.
  4. Preheat grill to medium.
    Divide the tuna mixture evenly between four 1½-cup capacity ramekins.
    Top each with mashed potato and sprinkle with the remaining cheese.
    Grill for 4–5 minutes, or until the potato is golden and the cheese has melted.
  5. Remove from grill and serve warm.