Tuna Shepherd's Pie 5 from 5 votes

Prep Time Cook Time Total Time Print

10 mins 15 mins 25 mins

Need to use up some canned tuna? This Tuna Shepherd’s pie is a quick and easy recipe to do so!
Course: Main Course
Cuisine: American
Keyword: gluten free, sugar free

Ingredients
• 3 large russet potatoes, washed, peeled and halved
• 1 Tbsp salted butter
• 1/2 cup milk of choice
• 1/4 tsp ground pepper
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 (5 oz) cans tuna, drained
• salt and pepper to taste
• 1 cup cheddar cheese, grated

Instructions
1. Place the peeled and halved russet potatoes in a medium saucepan. Fill with enough water to
cover the potatoes. Add some salt, cover and bring to a boil. When the water is boiling, turn it
down to medium low and allow to simmer in the water until the you can stick a knife easily into
the potatoes. Drain.
2. Add the butter, milk and ground pepper into the saucepan with the potatoes. Using a potato
masher or a fork, mash the mixture until smooth. Set aside.
3. Heat some oil in a skillet on medium heat. When the oil is hot, cook the onion until transparent.
Add in the garlic, and cook until fragrant. Add in the tuna, and mix in. Add some salt and pepper
to taste. Remove from heat.
4. Preheat the oven to 400°F.
5. Press the tuna mixture on the bottom of an 8×8 baking pan. Layer the mashed potatoes on top of
the tuna mixture. Sprinkle the cheese on top.
6. Place the pan in the preheated oven for 15 minutes, or until the cheese is melted.