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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
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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.
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.
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