Batchillo

Tuna and Mashed Potato Pie

Tuna and Mashed Potato Pie: a batch cooking recipe, 4 servings of 565 kcal and 27 g protein each. Keeps 3 days in the fridge and freezes well.

  • 4 servings
  • 20 min prep
  • 50 min total
  • 3 days in the fridge
  • Freezes well
  • Lunch · Dinner
Tuna and Mashed Potato Pie

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
565 kcal 27 g 55 g 28 g 5.7 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 240 g Tuna in water (canned, drained)
  • 1 kg Potato
  • 1 Onion
  • 2 Garlic
  • 200 g Crushed tomatoes (canned)
  • 1 Bay leaf
  • 2 Egg
  • 40 g Butter
  • 150 ml Low-fat milk
  • 80 g Edam cheese
  • 3 tbsp Olive oil

To taste: nutmeg, parsley, salt, black pepper

Contains: fish, eggs, dairy (lactose). Free from: gluten, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Boil the potatoes in their skins in salted water for 25-30 minutes, until tender when pierced with a fork. Drain, peel while still warm and set aside.
  2. Mash the potatoes with a food mill or masher. Add the butter, the warm milk, 1 beaten whole egg, salt, pepper and the nutmeg. Mix until smooth and creamy. Set aside.
  3. Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Sauté the onion and garlic for 5-6 minutes until the onion turns translucent.
  4. Add the crushed tomatoes and the bay leaf. Season with salt and pepper. Cook 8-10 minutes over medium heat until the sauce thickens and loses its acidity.
  5. Drain the tuna very well (no oil or water left) and flake it with a fork. Fold it into the tomato sauce off the heat, stirring gently so it doesn't break up too much.
  6. Discard the bay leaf, add the chopped parsley and adjust the salt. The filling should be moist but not runny.
  7. Preheat the oven to 200 °C. Brush a baking dish (about 22x16 cm) with 1 tablespoon of olive oil and spread the tuna filling over the bottom, smoothing it with the spoon.
  8. Cover with the mashed potatoes, spreading well with a spatula to cover all the filling. Draw lines on top with a fork (more golden surface). Brush with the beaten yolk and sprinkle with the grated Edam.
  9. Bake on the middle rack for 20-25 minutes, until golden on top and bubbling at the sides.
  10. Take out and let rest 5 minutes before serving — it cuts better and the filling settles. Serve with a simple green salad.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: