Main

Turkey cottage pie

⏱ Prep 25 min · Cook 60 min❄ Freezes up to 3 months

Portions:

Ingredients

Olive oil2 tbsp

Onion, large, diced3

Carrot, diced6

Celery sticks, diced2

Garlic cloves, minced3

Turkey thigh mince1000g

Tomato purée2 tbsp

Chicken stock500ml

Worcestershire sauce2 tbsp

Dried thyme1 tsp

Potatoes, large, peeled and chopped1500g

Butter65g

Milk100ml

Black pepper0.5 tsp

1.Boil the potatoes in a large pan of water for 15-20 minutes, until tender.
2.Meanwhile, heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for about 8 minutes, until softened.
3.Add the garlic and cook for 1 minute more.
4.Add the turkey thigh mince and cook, breaking it up with a spoon, until browned through.
5.Stir in the tomato purée, stock, Worcestershire sauce and dried thyme, then simmer uncovered until the filling has thickened.
6.Drain the potatoes and mash with the butter, milk and black pepper until smooth.
7.Spread the turkey filling into an oven-safe dish, then top evenly with the mash, roughing up the surface with a fork.
8.To freeze, cool the pie completely first — within 1-2 hours, which keeps the mash texture good on reheating — then cover tightly and freeze in the dish.