This is an easy and healthy version of an old favourite, using low-fat turkey mince and adding extra vegetables for additional fibre.
The following quantities serve two very generously, or four with an accompanying green vegetable. Any leftovers will freeze, or will keep covered in the fridge for several days.
Easy Turkey and Potato Pie
Ingredients:
- 1 x 400g pack low-fat turkey mince
- 1 large onion
- 2 cloves garlic
- 2 medium carrots
- 2 tablespoons frozen peas
- 5 large potatoes
- 2 medium turnips or other root vegetable
- 1 dessertspoon olive oil
- 1 dessertspoon plain flour
- 1 dessertspoon tomato puree
- 1 vegetable stock cube
- 1 dessertspoon butter
- 2 tablespoons fresh parsley
- 1 tablespoon grated cheddar cheese (optional)
- salt and freshly ground black pepper
Method:
- First, make the savoury mince. Peel and finely chop the onion and the garlic, and fry gently in the olive oil in a large frying pan for around 5 minutes until softened - make sure they do not brown or burn.
- Then add the turkey mince and the tomato puree, breaking the mince into smaller pieces and turning regularly to ensure the meat is browned. Meanwhile, peel the carrots and dice into small pieces, then add to the pan.
- Sprinkle the flour over the contents of the pan, along with a small amount of hot water (around 2 tablespoons), into which the stock cube has been dissolved. Give everything a good stir, add the frozen peas and season well with black pepper and a little salt. Leave to cook over a medium heat while you make the potato topping.
- Peel the potatoes and turnips and cut any large potatoes in half. Boil in a pan with plenty of water for around 15 minutes, or until they feel soft when you insert a knife into one of the larger pieces. Remove from the heat and drain.
- Return the potatoes and turnips to the saucepan along with the butter and some salt and pepper. Mash well with a potato masher, or use a potato ricer for really smooth results.
- Turn the oven on to 200 degrees centrigrade. Remove the turkey mixture from the pan, and spread evenly across the base of an overproof dish. Finely chop the parsley and scatter over the top.
- Gently spread the mash over the top of the turkey mixture, making sure the layer is even and reaches to the very edge of the dish. Grate the cheese, if using, and scatter over the top of the potato layer.
- Cook for around 30 minutes, until the cheese is golden. Serve with a green vegetable such as buttered spinach.
Variations: you can use any kind of minced meat for the pie, and any root vegetables for the topping - try combining potatoes with parsnips or sweet potatoes.
The copyright of the article Easy Turkey and Potato Pie in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Easy Turkey and Potato Pie in print or online must be granted by the author in writing.
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