Turkey Cottage Pie

Make turkey cottage pie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
350 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
100 g Onion
100 g Carrot
2 cloves, about 6 g Garlic
Heaped tbsp (20 g) Tomato purée
2 tsp, about 10 g Worcestershire sauce
A few sprigs Fresh thyme
250 g Chicken stock (Made up from a cube or a pot.)
80 g Frozen peas
450 g Potato (Raw, peeled weight.)
50 g Skimmed milk
10 g Butter
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes in salted water for twenty minutes until a knife slides in, drain them well and mash with the milk and butter.
2. Meanwhile soften the onion and finely diced carrot in a sprayed pan for eight minutes. Add the garlic and mince and cook until the meat has lost its pink.
3. Stir in the purée, Worcestershire sauce and thyme, add the stock and simmer for fifteen minutes until it has thickened. Stir in the peas.
4. Heat the oven to 200°C. Spoon the filling into a dish, spread the mash over it and rough up the top with a fork. Bake for twenty-five minutes until the ridges have browned.

Contains gluten cereals, milk, fish and celery.
The original is made with anchovies and barley malt vinegar. Vegan versions carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-cottage-pie

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures