Turkey shepherd's pie with sweet potato topping
10
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
We’ve redefined this classic family favourite using turkey instead of lamb to keep the points down. The topping is a lovely switch for regular potato!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
2 clove(s)
Celery, Raw
2 stick(s)
Carrots, raw
2 medium
Thyme, Fresh
2 sprig(s)
Turkey breast mince, raw
500 g
Plain White Flour
0.5 teaspoon(s), heaped
Tomato Purèe
2 tablespoon(s), level
Worcestershire Sauce
1 tablespoon(s)
Chicken stock cube(s)
1 cube(s)
Sweet potato, raw
800 g
Skimmed Milk
2 tablespoon(s)
Peas, frozen, boiled
150 g
Instructions
1
Mist a large saucepan with cooking spray and fry the onion over a medium heat for 5-6 minutes until soft but not coloured. Add the garlic and cook for another minute.
2
Add the carrots and celery to the pan, season, and cook for 5-6 minutes until just tender. Add the thyme, then the turkey mince, using the back of a wooden spoon to break it up; allow it to brown all over for 5-6 minutes.
3
Sprinkle over the flour and stir through, cooking for 1 minute before adding the tomato purée, Worcestershire sauce and stock. Bring to the boil, then simmer gently for 20 minutes.
4
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil, then cook the sweet potatoes for 15 minutes. Drain, mash with the milk, then season with salt and freshly ground black pepper.
5
Stir the peas through the mince, then spoon into an ovenproof dish. Top with the mash and use a fork to add texture, then bake for 20-25 minutes until the topping has browned and the mince is bubbling. Divide between 4 plates to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.