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

More weights & measures

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

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.

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