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Photo of Turkey and butternut pie by WW

Turkey and butternut pie

2 - 4
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
This fresh and vibrant twist on a regular cottage pie ticks all the boxes and will be a guaranteed family favourite!


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Turkey breast mince

500 g


2 clove(s), crushed

Crushed tomatoes

1 400g can

Fresh thyme

2 tsp, leaves


1 medium, grated

Green beans

150 g, cut into 2cm lengths

Butternut pumpkin

400 g, chopped

Canned butter beans, rinsed and drained

½ cup(s), (95g)


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned. Add garlic and cook for 1 minute.
  2. Add tomatoes, thyme and carrot and bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Add green beans and simmer for 6–8 minutes or until beans are tender. Season with salt and pepper.
  3. Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Add butter beans to pumpkin and roughly mash with a fork. Season with salt and pepper.
  4. Preheat grill on high. Spoon turkey mixture into four 1½-cup (375ml) capacity ovenproof dishes. Top with pumpkin and bean mash. Grill for 1-2 minutes or until golden. Serve.


SERVING SUGGESTION: Steamed broccoli and cauliflower florets. TIPS: You can sprinkle the pie with dried chilli flakes or roasted cumin seeds. Store leftovers covered with plastic wrap in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or the oven.