Turkey Cottage Pie with Sweet Potato Mash

Ingredients

• 800 gextra-lean ground turkey (93%)
• 1medium onion
• 2medium carrots
• 150 gfrozen green peas
• 150 gwhite or cremini mushrooms
• 2 tbsptomato paste
• 400 mllow-sodium chicken broth
• 1¾ tspWorcestershire sauce
• 1 tspdried thyme
• 1¼ tbspcornstarch
• 5medium sweet potatoes
• 95 mlskim milk
• ¾ tspsalt

Method

1. Peel and cube the sweet potatoes, cover with cold salted water and bring to a boil over high heat. Simmer over medium heat until very tender, about 15 minutes. Drain and mash with the milk and half the salt.

   18 min timer

2. Dice the onion and carrots and chop the mushrooms.

3. Heat a large deep skillet over medium-high heat. Add the turkey, onion, carrots and mushrooms and cook, breaking up the meat, until it reaches 74°C (165°F), about 8 minutes.

   8 min timer

4. Stir in the tomato paste for 1 minute, then add the broth, Worcestershire sauce, thyme and the rest of the salt. Mix the cornstarch with 2 tbsp of cold water, stir it in and simmer over medium heat for 3 minutes until thick. Stir in the peas.

   5 min timer

5. Preheat the oven to 200°C (400°F) with a rack in the centre.

6. Spread the filling in a 23 x 33 cm (9 x 13 inch) baking dish and top with the sweet potato mash, spreading to the edges.

7. Bake for 20 minutes, until bubbling at the edges and lightly browned on top.

   20 min timer

8. Rest for 10 minutes so the filling sets before spooning onto plates.

Storing and reheating

Keeps 4 days or 3 months frozen.