Tuna Shepherds Pie Food

TUNA SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 and spray an 8x8" or 2 quart baking dish well with non-stick spray.
• Using a colander, run the peas and carrots under hot water until separated and somewhat thawed; set aside.
• In a bowl, flake the tuna well.
• Add the mushrooms (if using) and the peas& carrots and toss together.
• Add the mayonnaise and mix gently, but well; you don't want this too mayonnaisy; just enough to be able to bind the ingredients together.
• Add salt and pepper to taste (you may not need too much salt as the tuna is salty to begin with).
• Pat the tuna mixture into pan firmly and top evenly with the mashed potatoes.
• With the back of a soup spoon, make little waves over the top of the potatoes by pressing the back of the spoon into the potatoes to make an indentation and then twisting up to make a little rising swirl; by doing this you get little peaks all over the top which brown nicely as it bakes and makes a great looking topping-- if the potatoes are hard to spread, warm them up a bit.
• Sprinkle the top with paprika and bake for about 35 minutes, or until heated through, filling is bubbly around the edges, and the top is nicely golden brown.
• Slice into squares and serve.
• Note: The potatoes should be made with some butter or margarine as it makes for a better texture and helps it brown better.

RICE AND TUNA PIE

Steps:

• Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
• Press into bottom and sides of lightly buttered pie dish.
• Filling: Layer can of drained and flaked tuna evenly over rice shell.
• Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
• Pour over tuna.
• Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.

TUNA EMPANADA PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
• Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
• Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
• Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

GINA'S SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
• Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
• In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high.
• Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.