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    • Tuna and Sweetcorn Pie

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr
    Tuna and Sweetcorn Pie is a delicious and nutritious dish that is easy to make and will satisfy even the pickiest of eaters. This classic dish is a great way to use leftovers or make a simple yet tasty meal for the whole family. The combination of tuna, sweetcorn and cheese makes for a hearty and flavourful dish that will surely please. With just a few simple ingredients, you can create a delicious dinner that is sure to become a family favourite.     
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    Ingredients

    • 500g of potatoes, peeled and cut into cubes
    • 2 tablespoons of olive oil
    • 2 cans of tuna in spring water, drained
    • 1 onion, diced
    • 2 cloves of garlic, crushed
    • 2 tablespoons of plain flour
    • 500ml of vegetable stock
    • 2 tablespoons of wholegrain mustard
    • 2 tablespoons of chopped fresh parsley
    • 2 tablespoons of capers, chopped
    • 1 can of sweetcorn, drained
    • 100g of grated cheddar cheese
    • Salt and pepper to taste

    Method

    • Step-by-step method for Tuna and Sweetcorn Pie
    • Preheat your oven to 200°C (180°C fan) or 400°F
    • Place the peeled, cubed potatoes in a pot of salted water
    • Bring the potatoes to a boil and simmer until fully tender
    • While potatoes cook, heat olive oil in a large frying pan over medium heat
    • Add the diced onion to the pan and sauté until soft and translucent
    • Add crushed garlic to the onion and cook for 1 additional minute
    • Stir in the plain flour; cook the flour for 1-2 minutes, stirring continuously
    • Gradually add the vegetable stock to the flour mixture, whisking to remove lumps
    • Bring the sauce to a gentle simmer until thickened
    • Stir in wholegrain mustard, chopped parsley, and chopped capers
    • Add drained tuna, drained sweetcorn, and salt and pepper to the pan
    • Mix gently to combine, then remove from heat
    • Drain the potatoes well and return to the pot
    • Add half of the grated cheddar cheese to the hot potatoes
    • Mash the potatoes thoroughly until smooth and creamy, seasoning with salt and pepper
    • Spoon the tuna and sweetcorn mixture evenly into an ovenproof baking dish
    • Spread the creamy mashed potatoes carefully over the tuna mixture
    • Sprinkle the remaining grated cheddar cheese evenly over the top
    • Place the dish in the preheated oven and bake for 20-25 minutes
    • Bake until the top is golden and the filling is bubbling at the edges
    • Remove from oven and allow to cool for 5 minutes before serving
    • For plating, scoop portions ensuring both creamy potato and tuna layers are visible
    • Garnish with additional chopped parsley or capers if desired
    • Serve with a crisp green salad or steamed seasonal vegetables for balance