Turkey cottage pie with kumara mash
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
With creamy sweet potato topping a delicious turkey and veggie filling, you’ll gobble down this modern take on classic cottage pie.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), thinly sliced
Garlic
1 clove(s), crushed
Turkey breast mince
450 g, (Buy 500g)
Zucchini
1 medium, finely chopped
Red capsicum
½ medium, finely chopped
Smoked paprika
1 tsp
Fresh rosemary
2 tsp, chopped
Plain wholemeal flour
1 tbs
Salt reduced chicken stock
1 cup(s), (250ml)
Tomato paste
2 tbs
Soy sauce
2 tsp, (tamari)
Orange sweet potato (kumara)
500 g, chopped
Reduced fat oil spread
2 tsp
Grated parmesan cheese
2 tbs, finely grated
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened.
2
Add mince, zucchini and capsicum and cook, stirring to break up lumps, for 5 minutes or until mince is browned. Add paprika, rosemary and flour and cook, stirring, for 1 minute. Add stock, paste and tamari and bring to the boil. Reduce heat and simmer, stirring occasionally, for 5–7 minutes or until sauce has thickened.
3
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave sweet potatoes until tender. Drain. Mash in a large bowl with spread until almost smooth. Season with salt and pepper. Cover to keep warm.
4
Divide turkey mixture among four 1½-cup (375ml) capacity ovenproof dishes. Top with mash and sprinkle with parmesan. Bake for 15 minutes or until golden. Serve.
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