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.


    Victoria, Australia
    3 people made this

    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

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Peel and boil sweet potatoes, Chop and saute onions, mushrooms and zucchini. Drain sweet potatoes when cooked, mash then add soy milk.
    2. Add onions, mushrooms and zucchini to sweet potatoes, mix through with teaspoon of mustard/tahini.
    3. 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.
    4. 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

    See it on my blog

    Read original recipe here

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