Easy fish ‘n’ vege pie
- 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
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.
Make it gluten free: Use gluten-free canned tomatoes and pesto.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 7g
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