Tuna Shepard's Pie

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 232.8

Total Fat: 9.3 g
Cholesterol: 32.1 mg
Sodium: 408.7 mg
Total Carbs: 22.8 g
Dietary Fiber: 4.9 g
Protein: 15.5 g

View full nutritional breakdown of Tuna Shepard's Pie calories by ingredient

Introduction

I found this recipe on Gather's website. It was originally made with Salmon out of the packet and came from Chef Peter Robson from Mesa College in San Diego I found this recipe on Gather's website. It was originally made with Salmon out of the packet and came from Chef Peter Robson from Mesa College in San Diego

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

* 1 TBS olive oil

* 1/3 cup diced carrots

* 1/3 cup diced celery

* 1/3 cup diced onion

* 1/3 cup vegetable broth

* 18 oz canned tuna, drained *Best if you buy the large pouches – less water and more tuna for your money.

* 1/4 to 1/3 cup grated parmesan cheese

* 1.5 cooked Large Sweet Potato – peeled and mashed

* 2 TBS lite cream (or half and half or milk)

* 1 TBS butter, unsalted

* paprika (optional)

Directions

Heat the oil in a sauté pan and when hot, add the carrots. Allow to cook 1 minute. Add the celery and cook 1 minutes. Add the onions and sauté for 3 – 5 minutes. Deglaze with the vegetable broth and reduce by half, about 8 minutes. Don’t let it get too dry – more wet is better.

Flake the tuna in a casserole dish. Mix in the above cooked vegetables and stir until incorporated. Top with cheese.

Whip the potatoes together with the cream (or milk) and healthy oleo, spread potato mixture on top of the cheese/tuna. Sprinkle with paprika if using.

Bake at 350 F for 30 minutes or until light brown.

Number of Servings: 4

Recipe submitted by SparkPeople user LYNDA1019.