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Tuna Shepherd's Pie

Ingredients & Directions

2 cn Tuna; drained and flaked
1 Box frozen peas & carrots;
-rinsed to separate and
1 cn (small) mushroom pieces or
-1/2 cup chopped fresh
-mushrooms (optional)
Salt & pepper to taste
-(don’t need much salt at
-all because the tuna is
-fairly salty)
Mayonnaise (low-fat works
-fine, and you just need
-enough to bind together.)
Cooked; seasoned mashed

This was my Mom’s recipe…I still make it today, and everyone always loves
it. It’s a bit different… no noodles…it’s more like a tuna shepherd’s
pie. It’s simple, but the flavors blend together nicely and it really does
taste wonderful. I usually serve it just with celery and carrot sticks and
some crusty rolls.

(make the mashed potatoes with at least a little butter or margarine along
with the milk…this allows them to brown nicely–I find using 3-4 large
potatoes makes enough for this…depends on how thick you like them)

Spray an 8′ baking dish (or 1 1/2 to 2 qt casserole) with Pam. Gently mix
tuna with peas & carrots, mushrooms if using, and just enough mayo to help
bind it together. Press into the baking dish. Top with cooked mashed
potatoes. Using hte back of a tablespoon, press down & up quickly along the
potatoes to make little waves (doing this make it look nice, and makes
little peaks that brown and crisp a bit). Sprinkle with paprika, and bake
at 350 about 35-40 minutes, or until tuna mixture is bubbly.

1 Servings

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