Tuna Pot Pie

Tuna Pot Pie

31 Jan 2017 Ruth L Snyder

Tuna Pot Pie

I made tuna pot pie for lunch today – something I used to eat at my Grandma Beam’s table. This is a comfort food, but provides a balanced meal that the whole family can enjoy on a cold winter day. I hope you enjoy it as much as I do. Hopefully you will also build many pleasant family memories that will come to mind as you savor it.

INGREDIENTS:

  • 1/2 cup raw carrots
  • 1 cup raw potatoes
  • 3 tbsp chopped onion
  • 1 cup water
  • 1 cup green peas
  • 2 Tbsp butter
  • 1 can tuna (184 g or 7 oz)
  • 1 cup plus 2 Tbsp flour
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/3 cup lard
  • 1/4 cup water

PREPARATION:

Heat oven to 350 degrees Fahrenheit.

Peel and dice the first three ingredients. Place in a saucepan and add the 1 cup of water and cook over medium heat. Simmer for 15 minutes. Add the peas and simmer for an additional 5 minutes. NOTE: You can also use 2 cups of your favourite combination of frozen vegetables.

Melt the 2 tablespoons of butter in a small saucepan. Add the oil or water from the can of tuna. Stir in 2 tablespoons of flour. Add 2 cups of liquid (the water off the vegetables and enough milk to make the 2 cups) and salt and pepper. Cook until thickened. Add the vegetables and the tuna. Turn the mixture into a 6 x 10 x 2 inch baking dish.

Place 1 cup flour, 1/2 tsp salt and 1/3 cup lard into a mixing bowl. Use a pastry blender to cut lard into the flour. Add enough water (about 1/4 cup) to form a soft dough. Roll dough into the shape of the baking dish. Place pastry over the tuna mixture.

Bake 25-30 minutes or until pastry is flaky and browned. Remove from oven and serve.

 

 

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