Tuna Shepherd’s Pie | RICARDO

Ingredients

• 6 cups (1.5 litres) russet potatoes, peeled and cubed
• 8 cloves garlic, peeled and crushed slightly
• 1/2 cup (125 ml) butter, cubed
• 1/3 cup (75 ml) milk, approximately
• Salt and pepper
• 3 onions, chopped
• 1/4 cup (60 ml) olive oil
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, finely chopped
• 1 can 14 oz (398 ml) diced tomatoes
• 2 cans 170 g oil-packed tuna, drained and flaked
• 1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted, and chopped
• Paprika, to taste