Easy fish ‘n’ vege pie
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
Total cost: $10.52 / $2.63 per serve
(at time of publication)
Ingredients
- 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 kernels 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
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 373cal
-
Kilojoules 1560kJ
-
Protein 19g
-
Total fat 11g
-
–Saturated fat 2g
-
Carbohydrates 50g
-
–Sugars 13g
-
Dietary fibre 7g
-
Sodium 390mg
-
Calcium 140mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
