Tuna Pie with Pumpkin and Spinach

Nowadays, we are increasingly seeking a diet with fewer carbohydrates.
This shepherd's pie recipe, made with pumpkin instead of potatoes, is extremely delicious and lighter.
If you wish, you can make the recipe with butternut squash.

Neuza Costa

12 June, 2023

Ingredients:

• 1.2 kg (2.6 lbs) of "menina" pumpkin or butternut squash
• 200 g (0.44 lbs) of fresh spinach leaves
• 200 g (0.44 lbs) of fresh sliced mushrooms
• 4 cans of tuna in olive oil or water (each 85g/3oz), well-drained
• 5 tablespoons of olive oil
• 400 ml (1.7 cups) of fresh cream
• 200 g (0.44 lbs) of shredded mozzarella cheese
• 1 chopped onion
• 3 cloves of minced garlic
• 1 bay leaf
• Nutmeg
• White pepper
• Salt
• Dried oregano leaves

Instructions:

1. Put the pumpkin in a preheated oven at 170°C (338°F) for about 1 hour.
   Once the pumpkin is very tender, remove it.
2. Using a spoon, separate the pumpkin from the skin and put it in a bowl.
   With a hand blender, puree the pumpkin.
3. In a wok or frying pan, heat 2 tablespoons of olive oil and the garlic.
   Add the mushrooms, season with salt and pepper, and sauté for about 3 minutes until the mushrooms start to lose water.
4. After this time, add the spinach.
   Sauté well on high heat until all the water has evaporated.
5. Meanwhile, in another wok, put 2 tablespoons of olive oil, the onion, and the bay leaf.
   Stir and let it sauté until the onion is golden.
   To the sauté, add the tuna and sauté for 2 minutes.
   Season with pepper, add the cream and the pumpkin.
   Mix everything very well.
   Season with salt and nutmeg.
   After everything is well mixed, let it boil on high heat for 5 minutes until everything is well refined and thickens a little.
6. Finally, add the spinach and mushrooms to the pumpkin and tuna mixture.
   Adjust the seasoning, remove the bay leaf, and season to taste with dried oregano leaves.
7. With the remaining tablespoon of olive oil, grease an oven-safe dish.
   Put the mixture in the dish and spread it out evenly.
   Sprinkle evenly with the shredded mozzarella cheese and some dried oregano leaves.
8. Put the dish in a preheated oven at 180°C (356°F) and let it gratinate for 30 to 40 minutes until it is golden brown.
   After the pie is toasted, remove it from the oven and serve.

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The IntenseFlavour team wishes you a bon appetit!