Turkey Shepherds Pie

This twist on a classic uses turkey and sweet potato for a great Christmas dish

6
30
30
Equipment: 
  • Frying pan
  • Saucepan
  • Colander
  • Sharp knife
  • Peeler
  • Potato masher
  • Cooking dish
  • Wooden spoon
  • Whisk
  • Grater
Ingredients: 
  • 2 tbsp extra-virgin olive oil
  • 900g ground turkey or chopped leftover turkey
  • 2 tsp mixed herbs
  • 1.1kg sweet potatoes, peeled and cubed
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 4 stalks of celery, chopped
  • 4 tbsp low fat spread
  • 2 tbsp plain flour
  • Worcestershire Sauce (optional)
  • 280g frozen peas
  • 50g low fat mature cheddar grated
  • Black pepper
Simple steps: 
  1. Preheat oven to 220C/Gas 8. 
  2. In the frying pan heat the oil over a high heat. Add the turkey and break up with a wooden spoon, season pepper and mixed herbs
  3. Place sweet potatoes in the saucepan, cover with water, bring to a boil, and cook 15 minutes until tender. 
  4. Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes.
  5. While vegetables are cooking, heat 2 tablespoons of low fat spread in a small pot over a medium heat. Add the flour to the melted spread and whisk for 1 minute. Season with pepper and Worcestershire sauce if required. Cook for a few minutes to thicken. 
  6. Stir peas into meat and turn heat off. 
  7. Drain potatoes and mash, season with pepper
  8. Top the meat with the potatoes in the cooking dish
  9. Cover potatoes with cheese and place in the oven to melt cheese for about 5-10 minutes.
Calories: 
615
Protein: 
52.1g
Fat: 
15.7g
Saturated fat: 
4.9g
Carbohydrates: 
64.6g
Sugars: 
5.2g
Salt: 
216mg
Dietary fibre: 
11.3g
Allergen information: 
Celery
Cheese
Fish
Gluten
Milk
Wheat
Whole wheat