Truly Taste bud Tickling Turkey and Virtuous Vegetable Cottage Pie

turkey cottage pie

This is a revamped recipe to accommodate Slimming World dieters.  From my calculations it is Syn free if the cheese is used as your Healthy Extra (please double check the calculations and let me know if there are hidden Syns).  You should be able to get about 4 portions and if served with extra veg it is a really substantial meal bursting with veg and protein.  The addition of Vegetable Bouillon powder, which is one of my new favourite ingredients, really gives it that extra savoury hit.  Your family will never believe this is a diet meal and is versatile enough to be made into a vegetarian or vegan dish by substituting the turkey for Quorn or soya, it could also be gluten free.

Serves 4

Syn Free (if cheese used as Healthy Extra a)

INGREDIENTS

500 g pack of turkey mince (5% fat).
1 large onion.

1 medium sized leek
4 cloves of garlic.
Half a red chilli (more or less as required)
1-2 carrots diced
1-2 stick of celery diced
1-2 red, green or yellow pepper. (opt)

3 large mushrooms chopped (or whatever you have)
1 rich beef/chicken or vegetable stock pot  or cube (gluten free if required)

1-2 teaspoons of vegetable bouillon powder, to taste (gluten free if required)

For the Topping

1/2 a butternut squash chopped

2-3 parsnips chopped

2/3 carrots chopped

1 medium onion quartered

Finely chopped spring onion (opt)

2-3 sprigs of fresh thyme and/or rosemary sprigs

Ground black pepper

60 grams of strong cheddar cheese or Parmesan for a golden topping (opt) (vegan/vegetarian cheese alternative if required)

N.B.  This works equally well with mashed cauliflower, broccoli, celeriac, sweet Potato, the choice is yours. Any veg can be used in the pie as indeed the mince can be substituted with lean steak mince, soya mince, Quorn mince or indeed just more veg.  It really doesn’t matter just use what you’ve got.

METHOD

Steam or boil the root vegetables/cauliflower with the fresh herbs and seasoning until soft and retain the cooking water.
In the meantime fry the mince with a spray of olive oil for a few minutes until browned. Remove from the pan and place on kitchen paper or into a sieve to remove some of the fat if there is any.
Fry the onion, garlic, carrots, chilli, celery and pepper for a few minutes until soft.

Add the mushrooms and fry for a few more minutes.

Return the meat to the pan and mix together.
Remove the sprigs of thyme from the boiled veg and strip off the leaves.  Add to the meat.

Add the in the stock pot/cube to the veg water and allow to dissolve.
Pour the veg water into the meat and cook on medium heat until the liquid has reduced slightly (keep adding the veg water to your desired consistency).

Add the bouillon 1 teaspoon at a time, this can be a bit salty if you use too much.

If too runny allow to reduce without a lid.
Season to taste  with black pepper (salt should not be needed.)
Mash or blend the root vegetables
Put the meat mixture into an oven proof serving dish or individual foil dishes (ready to freeze).
Spread the mashed root veg on the top and season with black pepper.

Sprinkle with cheese if using
Place under the grill until browned and the cheese is bubbling

Sprinkle with spring onion if using

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