Tuna pot pie

Jason Lilley’s mom’s tuna pot pie had him and his sister fighting over it as kids  🎣 
Made with pantry staples, but tastes like pure gold 🥧✨ 

Serves: 4 
Prep Time: 15 minutes  
Cooking Time: 30 minutes

SHOP THE RECIPE

Ingredients:

  • 2 T butter
  • 1 onion, diced
  • 2 x 170 g cans tuna chunks in brine, drained
  • 300 g frozen mixed vegetables (peas, corn and carrots)
  • 1 x 400 g can cream of mushroom soup
  • ½ cup Cheddar cheese, grated
  • 1 sheet Woolworths frozen puff pastry
  • 2 free-range eggs, beaten
  • sea salt and freshly ground black pepper, to taste

Cooking instructions:

  1. Preheat the oven to 180°C. Melt the butter in a saucepan over a medium heat. Add the onion and cook until soft and translucent.
  2. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5–10 minutes.
  3. Stir in the mushroom soup. Pour the tuna mixture into a 23 cm pie dish and sprinkle with the cheese.
  4. Unroll the puff pastry and gently lay over the top of the tuna mixture. Brush with the egg, then make a hole in the centre for steam to escape. Bake until the puff pastry is golden brown and mixture is bubbling, 11–13 minutes. Allow the pie to stand for 5–10 minutes before cutting and serving.