Gluten Free Dairy Free Tuna/Salmon Sweet Spud pie
35 minutes
In this tasty pie dish, ramekins filled with tuna/salmon with herbs and veggies then topped with mashed sweet potato and cheese substitute and baked.
3 people made this
Ingredients
Serves: 4
- 5 average sized sweet potatoes
- 1/4 cup chopped mushrooms
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped zucchini
- 1/4-1/2 cup soy milk
- 1 teaspoon mild mustard/tahini
- 4 tins (95/100gms) flavoured tuna/salmon
- 1 cup finely chopped veggies of choice
- 2 slices cheese substitute
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Peel and boil sweet potatoes, Chop and saute onions, mushrooms and zucchini. Drain sweet potatoes when cooked, mash then add soy milk.
- Add onions, mushrooms and zucchini to sweet potatoes, mix through with teaspoon of mustard/tahini.
- Grease ramekins, open each tin of tuna/salmon and add to ramekin, stir through 1 teaspoon of mixed veggies of choice (if using plain tuna/salmon). Top with sweet potato mix.
- Place 1/2 slice of cheese substitute on top, bake in moderate oven (180 degrees C) for 20 mins. Wait until outside of ramekin is cooled before serving
