Tuna and butter bean pie recipe
Looking for a tasty way to trick the kids into eating healthy? This simple tuna and butter bean pie takes under an hour to cook and comes packed full of protein.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 383 calories / serving
- Freezable
- Gluten-free
- Healthy
Ingredients
- 700g potatoes, peeled and cut into 5mm slices
- 500g jar creamy tomato & herb pasta bake sauce
- 2 x 145g tins tuna chunks in brine, drained
- 400g tin butter beans, drained and rinsed
- 50g spring onions, sliced
- 1 tsp olive oil
- 450g frozen broccoli
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Shop ingredientsEach serving contains
- Energy
- 1620kJ 383.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 53.0gProtein 26.6gFibre 11.3g
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- Put the potato slices in a pan and cover with cold water. Simmer for 10-15 mins until just tender but still holding their shape.Drain: set aside to dry. Preheat the oven to gas 6, 200°C, fan 180°C.
- Mix the pasta sauce, tuna, butter beans and spring onions in a bowl; season. Don’t overmix or break up the tuna too much, you just want everything to be coated in the sauce. Tip into a medium baking dish (about 15 x 25cm) with enough space to fit the potatoes on top.
- Layer the potatoes over the pie filling, overlapping the slices a little, until completely covered. Brush with the oil and bake for 25-30 mins until golden, crisp and the edges are bubbling. For a really crispy topping, finish under the grill for 5 mins.
- Meanwhile, boil the broccoli for 4-5 mins until tender. Drain well, then serve with the pie.
- See more Pie recipes .
