Turkey and butternut pie
1 medium, finely chopped
Turkey breast mince
2 clove(s), crushed
1 400g can
2 tsp, leaves
1 medium, grated
150 g, cut into 2cm lengths
400 g, chopped
Butter beans, canned, drained and rinsed
½ cup(s), (95g)
- 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.
- 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.
- 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.
- 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.