Thursday, October 05, 2017

Shepherd's Pie recipe made special with Gold Seas Tuna

A few months ago, I discovered Gold Seas Tuna—and it's one of my best mom finds this year!

I love tuna. I've loved tuna forever! I make the best spicy tuna sandwich spread. I know because I've not tasted any tuna sandwich better than mine and everyone who's had my tuna sandwich says so, too. I make really amazing tuna and roasted tomatoes pasta. Super quick and easy to make and everyone who's had it thinks it's so gourmet, they get shocked when they find out my tuna's canned. Yes, I'm very mayabang when it comes to my tuna recipes!!!

Maybe one day I'll share the secrets of my super special tuna recipes with you, dearest Loyal Readers. One day, but not today!

Today, I'll share with you the delicious shepherd's pie we made with Chef Rosebud Benitez (the lady at center, with glasses) at The Cookery. With other mommies, I learned to make shepherd's pie with tuna. Not just any tuna but with Gold Seas Tuna Chunks. It is the very best canned tuna in the Philippines, mamas!

  • 3 medium potatoes, peeled, chopped, boiled and mashed
  • 30g unsalted butter
  • 1/4 cup milk
  • 1 1/2 cup grated cheddar cheese
  • 2 teaspoons olive oil
  • 1 medium white onion, chopped
  • 720g jar tomato pasta sauce
  • 2 celery stalks, trimmed, chopped
  • 150g broccoli, chopped
  • 1/3 cup frozen corn kernels
  • 2 tablespoons chopped fresh basil leaves
  • 2 cans Gold Seas Tuna in Spring Water, drained, flaked

1. In a mixing bowl, add butter, milk and two-thirds of the cheese to the mashed potato. Season with salt and pepper (I use white pepper so that my mashed potatoes won't look "dirty."). Stir gently with a wooden spoon until smooth. Cover to keep warm.

2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until onion has become transluscent. Add pasta sauce, celery, broccoli, and corn. Stir until vegetables are tender (around 7 minutes). Add basil and tuna. Season with salt and pepper. Stir.

3. Preheat oven on medium. Divide tuna mixture between four 1 1/2 cup-capacity ramekins. Spoon in mixture so that it fills just two-thirds of the ramekins. Fill to the top with mashed potato. 

4. Sprinkle with remaining cheese. Lots and lotsa cheese! Grill for 4 to 5 minutes or until potato is golden and cheese has melted. Serve.

This was soooo easy and soooo delicious! My husband—who is a meat man—loved it! Definitely a lighter and healthier version of shepherd's pie, which is usually made with ground meat.

Next week, I'll share with you another recipe Chef Rosebud taught us. Of course, we made it with Gold Seas Tuna Chunks—the chunkiest, most delicious canned tuna ever!!! Happy cooking!

This post is brought to you by Gold Seas Tuna.

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