- 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.