Tuna Sweet Potato Cottage Pie

1 tsp olive oil
1/2 onion, chopped
2 lg carrots, diced
2 lg sticks celery, chopped
200g mushrooms, sliced
1/2 cup chicken stock (low sodium)
1/2 cup milk (low fat)
1 Tbs flour
440g can tuna in springwater drained, flaked
¼ cup chopped parsley
1 tsp ground black pepper or lemon pepper
200g sweet potato, peeled abnd cut into 1" cubes.
300g butternut pumpkin, peeled and cut into 1" cubes
2 Tbs 80% less fat cream cheese
black pepper to taste
1/4 cup grated low fat tasty cheese

Heat oil in non stick pan, add onion, carrot, mushrooms and celery. Cook gently until vegetables are softened.
Sprinkle flour over the vegetables, stir and cook 30 sec.
Add milk and stock, while stirring. Bring the mixture to the boil, and stir until it thickens, cook for 3 mins
Stir in the Tuna, mustard, parsley and pepper and check and correct seasoning.
Set aside.
Meanwhile cook the pumpkin and sweet potato in the microwave, or steam, until tender.
Drain very well.
Put sweet potato , pumpkin and cream cheese into food processor. process until smooth, if necessary adding 2 Tbs stock to make a similar consistancy to mashed potatoes.. Season with black pepper.
Set Aside.
Put the fish mixture into an ovenproof dish.
Cover the surface with the sweet potato and pumpkin mash, .
Sprinkle with grated tasty cheese.
Cook for about 35min, until heated through and browned on top.
Serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user EMMABE1.