Summer-fitted shepherd’s pie with a unique twist

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.

This pie will serve 4. However, it can chilled and frozen for up to a month.

Ingredients

• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack turkey mince
• 2 tbsp tomato purée
• Large splash of Worcestershire sauce
• 500ml beef stock
• 900g potatoes, cut into chunks
• 85g salt-reduced butter
• 3 tbsp low-fat milk

Method

1. 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.
2. 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.
3. 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.
4. 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.