Tuna Shepherd’s Pie
Tuna Shepherd’s Pie
Ingredients
- 6 cups (1.5 litres) russet potatoes, peeled and cubed
- 8 cloves garlic, peeled and crushed slightly
- 1/2 cup (125 ml) butter, cubed
- 1/3 cup (75 ml) milk, approximately
- Salt and pepper
- 3 onions, chopped
- 1/4 cup (60 ml) olive oil
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, finely chopped
- 1 can 14 oz (398 ml) diced tomatoes
- 2 cans 170 g oil-packed tuna, drained and flaked
- 1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted, and chopped
- Paprika, to taste
Instructions
- In a large pot of salted boiling water, cook the potatoes with the garlic until the potatoes are tender. Drain.
- With a potato masher, crush the potatoes and garlic with the butter. With an electric mixer, purée the potatoes with the milk until smooth. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Tuna Shepherd’s Pie