Description
A comforting and hearty shepherd’s pie made with turkey mince and topped with creamy mashed potatoes.
Ingredients
Scale
- 750 g turkey mince (10% fat)
- 2 cups low-sodium chicken stock
- 2 tablespoons Worcester sauce
- 2 celery stalks (finely diced)
- 2 small carrots (finely diced, about 1 cup)
- 1 large onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 2 tablespoons olive oil
- 2 teaspoons mixed herbs (sub with Italian seasoning)
- ¼ cup tomato paste
- 1½ cups frozen green peas
- ¼ cup all-purpose flour
- 1 teaspoon chicken stock powder (optional)
- Salt and black pepper to taste
- ½ cup parmesan cheese, grated (optional)
- 1 kg potatoes (Maris Piper)
- 1 cup cheddar cheese (red Leicester)
- ½ cup milk
- Olive oil (optional for drizzling on mash)
Instructions
- Heat olive oil in a heavy bottom skillet on medium-high heat until hot.
- Add chopped onions, celery, and carrots and sauté until soft and the onions are translucent and fragrant.
- Add chopped garlic, stir to combine, and cook for 30 seconds.
- Add turkey mince to the sautéed vegetables and break it into the skillet.
- Season with salt and black pepper, mixed herbs, and chicken stock powder; stir to combine.
- Continue to cook until the meat is browned and no longer pink.
- Add all-purpose flour and stir to combine, followed by the tomato paste; cook for about 2 minutes.
- Add Worcester sauce, chicken stock, and frozen peas to the turkey mince; stir to combine.
- Deglaze the pan by scraping any bits stuck on the bottom of the skillet.
- Reduce the heat and simmer for 20-25 minutes.
- Peel and cut potatoes into small chunks; place in a large pot of cold salted water.
- Bring to a boil; cook until the potatoes are fork-tender.
- Drain the potatoes and leave to cool slightly for 3-5 minutes.
- Mash the potatoes until desired consistency is achieved with butter and milk; fold in grated cheese if using.
- Preheat the oven to 400F/200C.
- Transfer the minced mixture to an oven-safe dish.
- Top with prepared mashed potatoes; fluff up with a fork for a crispy topping (optional).
- Sprinkle grated parmesan cheese over the mash; drizzle with olive oil.
- Bake for 25-30 minutes until golden brown and the filling is bubbling hot.
- Garnish with fresh thyme; leave to stand for 5-10 minutes before serving. Portion into bowls and enjoy!
Notes
- This recipe can be customized with your choice of herbs and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg