Shepherd pie with tuna

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
Shepherd pie with tuna

Ingredients

Puree

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

Filling

Preparation

  1. Peel the potatoes and boil them in salted water.
  2. Drain, run through a strainer, add butter, milk and 160 g grated gauda cheese.
  3. Stir well and cover to remain hot.
  4. Heat olive oil in a small frying pan, add finely chopped onion and fry on a medium-high heat.
  5. 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.
  6. Add strained beans and tuna, stir gently and transfer it to a greased fire-proof pan (Ø 20-26 cm).
  7. Smooth the mixture and arrange on top the prepared puree.
  8. 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.