I started out with a recipe that I found in the Family Kitchen Cookbook and made some changes to suit my family. On page 87, Cheesy potato-topped tuna pie. Delicious!
It really is but I decided to make a few small changes. Why not, right?
Sweet Potato Tuna Pie
By Danielle Morris-Brewer
This is a modified version of Cheesy potato-topped tuna pie
Prep Time:15 minutes
Cook time:35-40 minutes
1kg sweet potatoes
50g plain flour
100g cheese (cheddar I used)
2 tins of 185g tuna in water
200g frozen sweetcorn
200g frozen peas
6 spring onions
fresh parsley (I grabbed a handful and chopped)
Boiled the peeled sweet potatoes until soft
In another saucepan over low heat, melt the butter and added in the flour until it started to look like a paste.
Pre-heat your oven to 200˚C/400˚F/Gas mark 6.
Slowly add the milk and once all in start adding the cheese (grating it first helps)
Add chopped spring onions, drained tuna, sweetcorn and peas and parsley.
Drain the water away from the potatoes, and mash. No, I didn’t add milk and butter.
Give another stir of the tuna filling, for good measure and pour into an oven-proof dish.
Spread out evenly and then add the sweet potato mash on top. Using a fork you can make pretty patterns but I was rushing and smoothed with the back of the spoon.
Pop into the oven for 20 – 25 minutes.
Yes, that is it. Did you also notice that I forgot to season? That’s right, no added salt or pepper. So depending on how finely you chop the spring onions, you can dish this one straight out to your toddles bowl too.
My eldest daughter had thirds. The greedy moo had to remind her that she needed to leave some for her Dad that hadn’t made it home from work yet. My youngest daughter loved it too. She actually cleared her plate. That was a shock. I didn’t even have to resort to offering to feed her, just to get her to finish it. When my husband comes home, rest disappeared. No surprise there.
Please let me know if you try this out or made your own version of that tuna pie.