Turkey Sheperds Pie

  • Potato Mash
  • 1 kg potato, peeled
  • 25g butter
  • Salt and freshly ground black pepper
  • 25g grated cheese
  • Mince Filling
  • 25g butter
  • 1 brown onion, finely chopped
  • 1 leek, thinly sliced
  • 1 carrot, peeled and finely chopped
  • 500g Fresh Turkey Mince
  • 1 tablespoon worcestershire sauce
  • 1 cup frozen peas
  • 400g canned chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 25g grated cheese

Preheat oven to 200ºC. To prepare mash, cut potatoes into even sized chunks, cook in boiling, salted water for 20 minutes, or until softened. Drain and mash with butter, season with salt and pepper. Stir in cheese.

Meanwhile, to make mince filling, melt butter in a frying pan over a medium heat. Add onion, leek and carrot; cook for 8-10 minutes or until tender. Remove from pan, set aside.

Brown turkey mince in same pan for 5 minutes. Add vegetable mixture, worcestershire sauce, peas, tomatoes, tomato puree, and thyme. Stir and simmer for 20 minutes or until liquid reduces slightly.

Season mince mixture, spoon into a 6 cup capacity ovenproof dish. Top with mash, sprinkle with cheese, bake for 20 minutes or until golden on top. Serve.

Features

  • TT@Movies
  • The Perfect Protein
  • General Turkey Tips

Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Always store cooked foods above raw foods in the refrigerator.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.