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Photo of Turkey shepherd's pie by WW

Turkey shepherd's pie

6
5
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
8
Difficulty
Easy
A much-loved family favourite, this would normally use lamb mince, but we’ve used turkey mince instead– it’s just as delicious!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Potato(es), Raw

800 g

Reduced Fat Soured Cream

100 ml

Low Fat Spread

1 tablespoons

Olive Oil

3 teaspoons

Carrots, raw

3 medium

Celery, Raw

2 stick(s)

Sweetcorn, frozen, boiled

160 g

Onion(s)

1 large

Garlic

2 clove(s)

Turkey Breast Mince, raw

500 g

Tomato Purèe

1½ tablespoons, level

Rosemary, Dried

½ teaspoons, level

Thyme, Fresh

2 sprig(s)

Plain White Flour

2 tablespoons, level

Chicken stock cube(s)

½ cube(s)

Instructions

  1. Put the potatoes in a large pan, cover with cold water and bring to the boil over a high heat. Reduce the heat and simmer for 15 minutes, until just tender. Drain and return to the pan, then add the soured cream and low-fat spread. Season to taste and mash until smooth.
  2. Meanwhile, heat 2 teaspoons of the oil in a large frying pan over a medium heat. Add the carrots, celery and onion and cook, stirring, for 6-8 minutes until softened. Stir in the corn and garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl and set aside.
  3. Heat the remaining oil in the pan and cook the turkey for 5 minutes, breaking up any lumps with a wooden spoon, until browned. Stir in the tomato purée, rosemary and thyme, then season and cook for 2 minutes. Return the carrot mixture to the pan, stir in the flour and chicken stock and cook for 2 minutes, stirring, until thickened.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6, and mist a 20cm x 30cm baking dish with cooking spray.
  5. Spoon the turkey mince mixture into the prepared baking dish then spread over the mashed potatoes. Bake for 35-40 minutes until the filling is bubbling and the potato topping is golden.

Notes

You can assemble the shepherd’s pie up to 2 days ahead, cover it, and refrigerate it unbaked. Remove the covering before popping it into the oven; add an extra few minutes to the cooking time. Serve with steamed green veg on the side.

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