Easy fish ‘n’ vege pie

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Use up any leftover vegetables and have an easy, healthy dinner ready in a flash with this tasty fish and vegetable pie recipe. Delish!

Serves: 4

Time to make: 35 mins

Ingredients

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1 small onion, finely chopped

2 teaspoons oil

1 teaspoon dried basil

800g mashed potato

180g can tuna in spring water, drained

1 cup corn sweetcornXkernels or peas

1 cup leftover vegetables

2 x 400g cans chopped tomatoes

1 tablespoon sun-dried tomato pesto

cooking spray oil

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Instructions

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1 Preheat oven to 180°C. Soften onion in oil in a non-stick pan with basil. Add to mashed potato.

2 Place tuna in an ovenproof dish, or individual dishes, with corn, vegetables, tomatoes and pesto.

3 Cover with potato. Fork potato to give the top texture. Spray with oil. Bake for 25 minutes and serve sprinkled with parsley.

Variations

Make it gluten free: Use gluten-free canned tomatoes and pesto.

Nutrition Info (per serve)

Calories 373 cal

Kilojoules 1560 kJ

Protein 19 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 13 g

Dietary fibre 7 g

Sodium 390 mg

Calcium 140 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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