My Mum makes this great tuna fish pie. It’s simple, but so yummy – the perfect comfort food. Except that it’s got flour in it. And milk. And potatoes on top. Paleo fail!
So I decided to try making a paleo version.
Paleo tuna fish pie
Filling
2 tbsp coconut oil
3 tbsp coconut flour
1 tin coconut cream
Approx 600g tinned tuna (I used a 425g tin plus a 185g tin), drained
1 onion
1 small broccoli, chopped into small pieces
1 carrot, chopped into small pieces
2 tbsp Dijon mustard
Salt & pepper to taste
Topping
4 small kumara
Coconut cream
Salt & pepper
Cook onion, broccoli and carrots (I boiled the broccoli & carrots, then sautéed them with the onion).
Melt coconut oil in a large saucepan, then add coconut flour. Cook for a few minutes, stirring constantly.
Slowly add coconut cream, stirring until smooth between each addition.
Once all coconut cream has been added, continue to heat (on a low heat) until sauce boils.
Remove from heat, add tuna and veges, 2 tbsp Dijon mustard, and salt and pepper to taste.
Boil kumara until soft. Mash with coconut cream (the mixture needs to be reasonably wet, so that it doesn’t dry out when you cook the pie), and season to taste.
Spread the filling mixture in a baking dish, then top with kumara mash.
Bake at 180 degrees for 30-45 minutes. If you do dairy, some grated cheese on top would be yummy!
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