Tuna and sweetcorn pot pies

These individual tuna and sweetcorn pot pies are topped with creamy potato mash for a hearty, budget-friendly pie recipe the whole family will love

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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  • 750 gram potatoes, peeled, chopped
  • 1 1/4 cup milk
  • 100 gram butter, chopped
  • 1/4 cup plain flour
  • 1 cup chicken stock
  • 1/4 cup thickened cream
  • 1 1/2 cup grated cheddar cheese
  • 425 gram can tuna, drained, flaked
  • 1 cup frozen corn kernels, thawed
  • 1 red capsicum, seeded, finely chopped
  • 1/2 bunch spring onions, thinly sliced
  • snipped chives, salad leaves to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease four 1 ½ cup ramekins and place on a baking tray.
  • 2
    In a large saucepan, combine potatoes and enough cold water to cover, then bring to the boil. Reduce heat to low and simmer for 15-20 minutes until tender. Drain, return to pan and shake over low heat for 30 seconds. Mash well, then stir through ¼ cup milk and 40g butter. Season to taste.
  • 3
    In a medium saucepan, melt remaining butter on medium. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually stir in stock and remaining milk until smooth. Return to heat and simmer for 3 minutes. Stir cream and 1 cup cheese through until cheese melts.
  • 4
    Mix in tuna, corn, capsicum and onion. Season and divide between ramekins. Dollop with mash. Sprinkle with remaining cheese.
  • 5
    Bake for 12-15 minutes until mash is golden. Sprinkle with chives and serve with salad.