Think comfort, think warming, think fuss free and you have this dish! It reminds me of everything that I loved as a child; tuna, cheese, beans and mash potato, so mix them together, bake them in the oven and Hey Presto! One delicious and comforting meal that the whole family can enjoy.
For The Mash
- 1 extra large white potato – peeled and sliced
- 1 extra large sweet potato – peeled and sliced
- 2 tsp wholegrain mustard
- Splash truffle oil (optional)
For the Filling
- 1 leek – topped and tailed and finely chopped
- 1 red onion – peeled and finely sliced
- Rapeseed oil
- 75g each cauliflower and broccoli – storks removed, finely chopped and steamed for 6-7 minutes to soften
- 6 cherry tomatoes – roughly chopped
- 1 tbsp tomato puree
- 410g tin baked beans
- 60g feta cheese – crumbled
- 1 tbsp mayonnaise
- Pinch mixed herbs
- Salt and pepper
- 185g tin tuna steak, drained
- Handful parmesan cheese
Pre-heat the oven to 180’C
To make the mash, simply cook the potato in boiling water for 20 minutes, or until soft enough to mash.
Once cooked, strain and then return to the heat and give the pan a good shake to get rid of any excess moisture.
Mash the potato together with the mustard and the truffle oil and set aside until you’re ready to top.
To make your filling, heat a splash of oil in a large saucepan and fry the onion until soft.
Add the leeks, broccoli and cauliflower and cook for a further 5-7 minutes, stirring regularly to prevent them sticking to the pan.
Add the cherry tomatoes, beans, tomato puree and herbs to the pan, bring to the boil and then simmer for 15 minutes.
Turn off the heat and stir in the tuna, feta and mayo and season to taste.
Pour the filling into a small-medium sized oven dish and then pipe the potato on top (you can just spread it but I find if you pipe it then it goes much further).
Top with the parmesan cheese and then bake in the oven for half an hour.
Once cooked serve up with some seasonal veg and enjoy.