Stressful weeks call for comfort food more substantial than cookies and cakes.
See? I eat something other than sugar.
And nothing is more comforting to me than Shepherd’s Pie.
Shepherd’s Pie is the definition of comfort food to me. My childhood was built on Shepherd’s Pie on the weekends. The combination of the mashed potatoes and the melted cheese on top… it was enough to make me look forward to the weekends.
And yet when I moved out and started living on my own, I never had Shepherd’s Pie again. I maybe had it once at some diner downtown, but it was soggy and oily and not at all satisfying.
So I decided to make some at home this weekend. The only thing is I didn’t have any ground beef in the house, and I was far too lazy to go out and buy some. (Weekendzzz..)
So this tuna shepherd’s pie recipe was born.
I always have a can of tuna lying around the house. They are super convenient, and make great sandwiches for a quick and easy lunch. But using it in a Shepherd’s Pie? Well, I am up for anything.
So now, I think I have found my new weekday dinner idea. This recipe is super easy to make, and uses ingredients that I already have in the house. Gone are the days where I look around and find nothing to eat except frozen pizza and ice cream for dinner.
Next on my to-do list: actual Shepherd’s Pie. That is, only after I make this version at least 5 more times!
Need to use up some canned tuna? This Tuna Shepherd’s pie is a quick and easy recipe to do so!
- 3 large russet potatoes, washed, peeled and halved
- 1 Tbsp salted butter
- 1/2 cup milk of choice
- 1/4 tsp ground pepper
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cans tuna, drained
- salt and pepper to taste
- 1 cup cheddar cheese, grated
Place the peeled and halved russet potatoes in a medium saucepan. Fill with enough water to cover the potatoes. Add some salt, cover and bring to a boil. When the water is boiling, turn it down to medium low and allow to simmer in the water until the you can stick a knife easily into the potatoes. Drain.
Add the butter, milk and ground pepper into the saucepan with the potatoes. Using a potato masher or a fork, mash the mixture until smooth. Set aside.
Heat some oil in a skillet on medium heat. When the oil is hot, cook the onion until transparent. Add in the garlic, and cook until fragrant. Add in the tuna, and mix in. Add some salt and pepper to taste. Remove from heat.
Preheat the oven to 400°F.
Press the tuna mixture on the bottom of an 8×8 baking pan. Layer the mashed potatoes on top of the tuna mixture. Sprinkle the cheese on top.
Place the pan in the preheated oven for 15 minutes, or until the cheese is melted.