We’ve taken a popular dish and made it healthier and heartier for summer by swapping beef for lean turkey. This pie is lower in fat and cholesterol than the traditional recipe.
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1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack turkey mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g salt-reduced butter
3 tbsp low-fat milk
Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. Once vegetables are partially cooked, add in turkey mince, tomato purée and Worcestershire sauce. Routinely drain excess fat from the saucepan. Pour over stock, bring saucepan to a simmer and close lid halfway and leave to cook for 40 minutes.
Now heat the oven to 180C/ fan 160C then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
Put the mince into an ovenproof dish and cover with the mash. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.
This pie will serve 4, however, it can chilled and frozen for up to a month.