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Tuna and butter bean pie  recipe

Tuna and butter bean pie recipe

48 ratings

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
  • Healthy
  • Gluten-free


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 14%
  • Sugars

    11g 12%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 53g Protein 26.6g Fibre 11.3g


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, boil the broccoli for 4-5 mins until tender. Drain well, then serve with the pie.

See more Pie recipes


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