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| Product(s) Used for this Recipe |
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Tuna Shepherd's Pie |
| Ingredients |
1 Bottle 680g Prego Fresh Mushroom Sauce
550g Sebago Potatoes, peeled and chopped
30g Butter
50ml Milk
1 Cup Grated Tasty Cheese
2 Teaspoons Olive Oil
2 Medium Brown Onion, chopped
150g Broccoli, cut into florets
100g Frozen Corn Kernels
2 Cans Tuna in Spring Water, drained and flaked |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Oven
| | Preparation Time | : | 30 minutes
| | Serving | : | 2
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| Methods |
1. Cook potato in large saucepan, cover with cold water for 15 minutes or until tender. Drain, mash, add butter, milk and 2/3 of the cheese
2. Season with salt and pepper and stir with spoon until mixture is smooth. Set aside.
3. Heat oil in frying pan, cook onion for 2 minutes or until it has softened. Stir in Prego Fresh Mushroom Sauce, broccoli and corn.
4. Cook for 5 minutes or until vegetables are thender, add tuna and stir to combine.
5. Preheat oven to 200 degree, divide mixture between pie dishes, top with mashed potato and sprinkle with remaining cheese.
6. Grill for 5 minutes or until potato is golden and cheese has melted. Serve immediately. |
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