British Turkey Cottage Pie

A lovely low-fat twist to this traditional recipe.

Serves: 4 people

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Prep Time: 15 mins

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Cooking Time: 60 mins

Nutritional values per portion
Energy: 533 Kcals
Protein: 45.7 g
Total Fat: 16.7 g
Saturated Fat: 5.1 g
Carbs: 52.9 g
Sugars: 9.2 g
Salt: 1 g
Fibre: 6.3 g

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Ingredients

For the pie:

  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1tbsp olive oil
  • 500g minced British Turkey
  • 1 tbsp Worcestershire sauce
  • 400g can chopped tomatoes
  • 110g (4oz) frozen peas
  • 1 tbsp tomato puree
  • 1 tsp fresh thyme leaves, roughly chopped

For the mash:

  • 1kg potatoes, peeled
  • 25g reduced fat spread
  • salt and freshly ground black pepper
  • 25g Cheddar, finely grated

Instructions

Preheat the oven to 200°C, 400°F, gas mark 6. For the pie, finely chop the onion, leek and carrot. Melt butter in a frying pan and gently fry the vegetable mixture for 8-10 minutes until tender. Remove from the pan and set aside.

Add the turkey mince to the pan, turn up the heat and fry for about 5 minutes. Add the vegetable mixture, the Worcestershire sauce, peas, tomatoes, tomato puree and thyme. Stir and simmer for 20 minutes until reduced.

Meanwhile, for the mash, cut the potatoes into even-sized chunks and cook in boiling, salted water for 20 minutes. Drain and mash with butter and seasoning. Stir in half the Cheddar.

Season the mince mixture and spoon into a shallow ovenproof dish. Top with the Cheddar mash. Sprinkle over the remaining cheese and cook for 30 minutes until golden brown and hot.

Nutritional values per portion
Energy: 533 Kcals
Protein: 45.7 g
Total Fat: 16.7 g
Saturated Fat: 5.1 g
Carbs: 52.9 g
Sugars: 9.2 g
Salt: 1 g
Fibre: 6.3 g

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