Tuna Shepherd’s Pie

Prep Time10 min
cook Time 35 min
Time to Table45 min

Prepare extra mashed potatoes a night or two ahead so that this comfort food classic can be made quickly using the other pantry friendly ingredients.


2 cups (500 mL) frozen mixed vegetables
1 cup (250 mL) frozen shelled edamame or peas
2 cloves garlic, minced
1 small onion, grated
1 can (284 mL) Condensed Tomato Soup (25 % Less Salt)
2 cans (170 g each) Clover Leaf Flaked Light Tuna in Water, drained
2 cups (500 mL) prepared mashed potatoes
1 tbsp (15 mL) non-hydrogenated margarine melted


  1. Preheat the oven to 375°F (190°C) . Place vegetable blend, edamame, garlic, onion and 1/4 cup (50 mL) water in a medium saucepan set over medium heat. Cover and cook for 10 minutes or until vegetables are softened. Add condensed soup and tuna; bring to a boil.
  2. Transfer tuna mixture to an 8-inch (2 L) square baking dish. Dollop mashed potatoes over the tuna and spread evenly; brush with margarine. Bake for 20 minutes or until bubbly and heated through. Makes 4 servings.
  3. Tips:
    1. For a nicely browned top, broil the casserole for about 5 minutes before removing from the oven.
    2. Pre-warming the potatoes (if cold) in the microwave while the vegetables are steaming so that they are easier to spread.
    3. Add hot sauce or a splash of red wine to the tuna mixture to taste for a more adult flavour profile.


per serving
% Daily
Fat4.5 g7%
Saturated Fat0.5 g
Trans Fat0.5 g
Saturated + Trans5%
Cholesterol30 mg
Sodium320 mg13%
Carbohydrate52 g17%
Fibre7 g28%
Sugar3 g
Protein30 g
Vitamin A4%
Vitamin C60%

Claims per serving

Low in Saturated Fat Very High Source of Fibre
Excellent Source of Protein Excellent Source of Vitamin C
Excellent Source of Iron 

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