2 x 200g tins of tuna

1 x 300g tin condensed tomato soup

150g button mushrooms

1 small onion, finely chopped

4 small/medium potatoes, peeled and quartered

A knob of butter

A few splashes of milk

A small handful of grated cheese (don't bother grating in advance)



Quick & simple tuna fish pie

preparation 5 mins • you cook for 10 mins •

Serves 2 hungry people or 4 normal!

Watch a 30 second preview of my cook-along video below


This is an example of good old fashioned cooking, as it's a recipe that's been in my family since I was a child. The pie is packed with tuna, mushrooms and onions, bound together with thick tomato soup. The result - a lovely comforting meal for those times when micro herbs, posh sauces and cooking rings are too much hassle! Cheap and cheerful cooking for the whole family to enjoy. This is a two part recipe. In part one, we make the filling and boil the potatoes. In part two, we mash the potatoes and top the pie.

Large frying pan/wok

1 litre pie dish

Large saucepan of salted boiling water

Potato masher



Spoon to stir

Palate knife or similar flat knife



Before you start, preheat your oven to 200c. Have all the ingredients out & prepared. Put a large saucepan of salted boiling water on the hob. Put a large frying pan/wok on the hob on a high heat with a tablespoon of oil and click here!

Before you start, have the potatoes drained and back in the saucepan. Take your dish out of the oven, have the milk and butter out and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 200c and put a large saucepan of salted boiling water on the hob on a high heat to keep it boiling. Put a large frying pan/wok on the hob on a high heat and add about a tablespoon of oil. When the pan/wok has heated up, add in the onions and mushrooms along with a good pinch of salt & pepper, then cook for 2 minutes until the onions have softened slightly. Turn the heat off and add in the tuna and soup. Carefully mix together, trying to ensure that the tuna doesn't completely break up. Add a little water to the soup tin (about a quarter of the tin), swirl it around and pour into the pan. Stir once more, then transfer the contents into your pie dish. Pop the dish in the oven.

Drop the potatoes into the pan of boiling water. Cook everything for about 15 minutes, until the potatoes are soft enough to mash. At this point, remove the tuna dish from the oven and turn on your grill to preheat on high. Drain the potatoes and pop them back into their saucepan. Mash the potatoes over a low heat, then add in a knob of butter and a pinch of salt. Stir the butter until melted then pour in a splash of milk and stir again. Keep adding spashes of milk until the potatoes are a nice loose consistency. Grate in a handful of cheese and stir. Dollop the mash on top of the tuna pie dish, and smooth with a palate knife or similar. Lastly, using a fork, make little peaks all over the the top of the mash and pop the pie under your grill for a few minutes until golden on top.

To serve, divide between two (or more!) plates or bowls.

I hope that you enjoy it.


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