Shepherd pie with tuna

- Recipe by coolinarika.com -

Shepherd cuisine with its romantic ingredients shall bring a breath of the past, and when serving this pie with potato and tuna fish use the antique bowls to bring the Mediterranean tradition to your dear guests.

75 min
Intermediate
6 persons

Ingredients

Puree

750 g potato
50 g butter
75 ml milk
150 g grated Gauda cheese

Filling

140 g onion
3 tablespoons Extra Virgin olive oil
1 can Chopped tomato Podravka (390 g)
200 ml Tomato puree Podravka
1 tablespoon Vegeta
100 g celery stalks
1 small can red beans Podravka (400 g – 240 g drained mass)
2 EVA tuna solid in brine (2 x 160 g)
salt
pepper
butter for the mould

Preparation

Peel the potatoes and boil them in salted water.
Drain, run through a strainer, add butter, milk and 160 g grated gauda cheese.
Stir well and cover to remain hot.
Heat olive oil in a small frying pan, add finely chopped onion and fry on a medium-high heat.
When the onion becomes golden-yellow colour add celery stalks cut into slices and sauté for 1-2 minutes. Add chopped tomato, tomato puree, Vegeta and fry gently for 10-15 minutes, until all the liquid has evaporated and it had become dense.
Add strained beans and tuna, stir gently and transfer it to a greased fire-proof pan (Ø 20-26 cm).
Smooth the mixture and arrange on top the prepared puree.
Salt with the remaining grated cheese and put it in a pre-heated oven at 210 °C for ca. 20 minutes or until the puree gets its nice roasted golden yellow crust.

Serving: Serve hot.

Advice: The baking pan should be as narrow as possible and high at least some 10 cm so that the pie would preserve its succulence and rich fresh flavour.

Nutritional values