Prepare this hearty turkey cottage pie with carrot and potato topping recipe in just 10 minutes.
A rich tomato sauce and a creamy, light carrot and mash topping make the perfect combo. Choosing to use turkey mince for a cottage pie is a great way to cut down on calories and fat as it’s much leaner than beef and lamb mince. Add peas, onions, and celery to up your five-a-day count.
- 400g can tomatoes
- 2 sticks of celery
- 1 small onion, chopped
- 200g turkey mince
- 75g frozen peas
- Salt and black pepper
- Dash Worcestershire sauce
- For the mash:
- 1 large potato (about 175g), peeled and cubed
- 2 carrots (300g), peeled and cut into chunks
- 2 tbsp skimmed milk
1Set the oven to 200°C/400°F/Gas Mark 6. Pour the can of tomatoes and 300ml (½ pint) water into a pan, add the celery and onion and bring to the boil. Reduce the heat and simmer for 5 mins. Add the turkey to the pan and simmer for a further 10 mins, stirring occasionally. If the mixture is very runny, increase the heat and boil off some of the excess liquid. Remove the pan from the heat and stir in the peas, seasoning and Worcestershire sauce. Spoon into an ovenproof dish.
To make the mash, cook the potatoes and carrots in boiling water for about 15 mins or until tender, then drain well. Return the veg to the pan, add the milk and mash until smooth. Season, then spoon on top of the base. Bake the pie for 30-40 mins, or until the topping starts to turn golden. Remove from the oven and serve immediately.
Top tips for making turkey cottage pie
Swap the potato for swede or carrot for sweet potato for different mash. It’s a great way of using up any leftover vegetables in the fridge too.