Tuna Potato Pie


800 gm canned tuna
2 tbs oil
2 onions, chopped
750 gm potatoes
Salt and pepper to taste
1 cup grated tasty cheese


1 cup milk
Pinch ground mace
1 stick celery
1 bay leaf
1 tsp whole black peppercorns
1 small onion, sliced
1½ tbs butter
1 tbs flour
Salt and pepper to taste
Fresh nutmeg
1 tbs wholegrain mustard

Method to prepare sauce

In a pan slowly heat the milk with mace, celery, bay leaf, onion and peppercorns until first bubbles form. Then remove from heat and let stand for 20–30 minutes.

Strain milk into a bowl.

In original pot melt butter and stir in flour over a low heat about 1 minute until mixture is smooth and just changes colour.

Remove from heat and slowly add milk until mixed through and smooth. (if lumps form and can’t be removed, put the mixture through a strainer.)

Return to heat, stirring continually bring to boil and simmer for 5 minutes.

Season with salt, pepper, nutmeg and mustard.

Method for pie

In camp oven or baking dish heat oil and add onions.

Drain tuna and add to oven. Add freshly prepared sauce. Mix gently, cover and allow to cool.

Boil potatoes for 20 minutes. Pour off water, leave for 5 minutes until all water has evaporated. Mash potatoes with milk, butter, salt and pepper until smooth.

Spread potato over tuna / tomato mixture. Spread grated cheese over the top. Cover and bake for 25–30 minutes until cheese is golden.

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