Tuna and sweetcorn pot pie recipe
Transform simple freezer food and storecupboard tins into a warming pot pie that's better than the sum of its parts. Salty tinned tuna and frozen sweetcorn combine with fresh veggies for a filling topped off with a flaky, golden pastry. Serve with bright broccoli and herby wedges for an impressive midweek meal.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 675 calories / serving
- Freezable
Ingredients
- 1kg floury potatoes, cut into wedges
- 2 thyme sprigs, leaves picked
- 1 rosemary sprig, needles picked and chopped
- 1 tbsp olive oil
- 50g buttery spread
- 50g plain flour
- 600ml milk, plus 1 tbsp
- 2 x 145g tins tuna in brine, drained
- 320g frozen sweetcorn, defrosted
- 4 spring onions, finely chopped
- 375g pack lighter puff pastry
- 1 head of broccoli, cut into florets
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Shop ingredientsEach serving contains
- Energy
- 2845kJ 675.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 92.8gProtein 34.0gFibre 9.6g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes, herbs and oil together on a large baking tray; season. Arrange in a single layer and roast for 30-35 mins, turning halfway, until golden.
- Meanwhile, melt the spread in a large saucepan until foaming. Stir in the flour and cook for 1 min. Slowly add the milk, stirring constantly to a smooth sauce. Cook for 2-3 mins until thick enough to coat the back of the spoon.
- Stir in the tuna, sweetcorn and spring onions. Heat for 5-6 mins until piping hot. Add a splash more milk if the sauce thickens too much. Transfer to a 20cm round pie dish about 7cm deep (or a 20 x 15cm rectangular one with a lip).
- Unroll the pastry over the pie dish. Trim any excess over the sides and crimp the edges with a fork. Brush with 1 tbsp milk and cut a steam hole in the middle. Decorate with the offcuts, if you like, brushing with milk. Bake for 20-25 mins alongside the potatoes until the pastry is golden brown.
- When the pie and potatoes have 10 mins remaining, cook the broccoli in a pan of boiling water for 6-8 mins until tender. Drain well and serve with the pot pie and herby wedges.
- See more Pie recipes
Freezing and defrosting guidelines
Freeze pie only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
