It’s National Pie Week!!! And one thing you gotta know about this food blogger – I LOVE PIE. Anyone that knows me, knows this! Any kinda pie – potato topped, pastry topped, sweet, savoury, hot, cold, individual, feed a family – I love it all.
But there’s no doubt it’s not too friendly on the waistline! This cottage pie is made a little lighter by way of turkey mince and using lots of lovely veggies to bulk out the filling. I also use semi-skimmed milk in the mash – but you could add cream or full fat milk if you want. It’s a version of this tried and true recipe from BBC good food and never fails to hit the spot!!
Ok, I know, I know! There’s cheese on top – so it’s not totally virtuous, but you can easily omit that, or use a lighter version. I’m a sucker for cheese, so I used some delish mature cheddar #sorrynotsorry
I know most people know how to make a cottage pie – it’s not rocket science right? Sometimes I might use a packet sauce mix, sometimes a bisto and cornflour mix or on occasion, I make it totally from scratch using red wine and beef stock as my sauce – and that’s exactly what I did here. There is a certain depth of flavour when it’s made this way that’s so comforting and moreish! It takes a little longer but it’s totally worth the effort!
Happy Pie Week!
- 500 gms turkey mince
- 2 carrots, peeled and diced
- 2 small onions, peeled and diced
- 2 cloves of garlic, peeled and crushed
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 1 small glass of red wine
- 500 mls beef stock (chicken would do)
- A few shakes of worchestershire sauce
- A bouquet garni (fresh herbs or teabag style will do)
- 4-5 large potatoes, peeled and chopped
- Large knob of butter
- 200 mls semi-skimmed milk
- 100 gms mature cheddar, grated
- Place the carrots and onion into a pot with a little olive oil and cook till softened – 5-10 mins on a medium heat.
- Add in the turkey mince and cook until it’s browned, then add in the crushed garlic, letting it fry for a minute.
- Put in the tomato puree and flour and give it a good stir around, mixing it in well – letting it cook for a minute.
- Pour in the red wine, followed by the stock and worchestershire sauce.
- Salt and pepper it well. Add in the bouquet garni.
- Allow it to come to the boil and simmer uncovered on a low-med heat for 30-45mins, until the liquid has reduced and thickened. Top up with water if it’s getting too thick.
- Meanwhile, boil the potatoes in a large saucepan until tender. Drain them and allow them to steam dry in the pot.
- Mash well and add in the milk and butter. Season to taste.
- Pre heat the oven to 180-200 degrees fan.
- Place the mince into an ovenproof dish and top with the mashed potatoes. Then scatter over the grated cheese.
- Cook in the oven for 25 mins until the cheese is brown and bubbly!