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During the week in our house we have more plant based meals. So either a vegan or vegetarian meal on a Tuesday, Wednesday and Thursday. Then on a Friday through to Monday we will eat meat or fish. I find this the easiest way to plan our menu for the week.
After a busy week writing my blog and filming YouTube videos I like nothing more than spending time in the kitchen experimenting with food. We normally always have a Cottage Pie with mince beef but I felt it was time for a change.
Turkey and leek are a great combination and I love eating them in a pie. As I’m gluten intolerant I’m always looking for alternatives to pastry. A sweet potato and butternut squash mash made a yummy topping. It was a sweet dish with the very subtle flavour of the turkey and leek coming through. A great way to enjoy turkey mince.
Serves 4
Equipment
- Vegetable peeler
- Sharp knife
- Chopping board
- Large saucepan
- Colander
- Potato masher
- Frying pan
- Plastic brush
- Baking tray
- Slotted spoon
- Teaspoon
- Tablespoon
- Serving Spoon
Ingredients
- Turkey x 500g
- Leek x 1
- Carrot x 1
- Courgette x 1
- Sweet Potato x 2 large
- Butternut squash x 1 small
- Chicken stock or vegetable stock x 1
- Tamari x 1 tbsp
- Dried mixed herbs x 1 teaspoon
- Salt and pepper to taste
- Olive oil x 2 tbsps and extra for the base of the pan
Method
- Preheat the oven to 180°C or gas mark 4.
- Peel the sweet potato and cut into 2 inch pieces.
- Next peel the butternut squash, remove the seeds and cut into 1 inch pieces.
- Fill the large pan with boiling water from the kettle and add in the butternut squash and sweet potato.
- Bring to the boil on a high heat then turn the heat down and leave to simmer for about 10 minutes or until the potatoes fall off a fork.
- Once they are cooked remove from the heat and pour the contents through the colander.
- Put the colander back on the saucepan and set aside.
- Meanwhile, peel the carrot and courgette and slice thinly.
- Finally, top and tail the leek, give it a good wash under the tap and slice it.
- Put the frying pan on a high heat and drizzle oil over the base.
- Spread the oil as evenly as you can around the base of the pan with the plastic brush.
- Leave the pan to heat and once it’s hot add the leeks to the pan.
- Fry until they start to soften and become clear.
- Add in the turkey mince and fry until it’s turned a golden brown colour.
- Next add in the carrot and courgettes and fry until they start to soften slightly.
- Sprinkle over the mixed herbs.
- Pour over the chicken stock and leave to simmer.
- Put the contents of the colander back into the saucepan and mash with olive oil until smooth.
- Remove the turkey mixture from the saucepan using the slotted spoon.
- Put the mixture into the baking tray leaving the liquid in the pan.
- Repeat this process until there is only liquid left in the saucepan.
- Spread the potato as evenly as possible across the top of the turkey.
- Place the pie into the oven for about 25 – 30 minutes or until the top is golden brown.
- Then serve with green beans and enjoy.
Turkey and Leek Shepherds Pie with a Sweet Veg Topping was simply divine. My husband Howard and son Ted really enjoyed this dish. They are both fans of turkey and chicken so I knew I would be onto a winner with this one. We had leftovers so I put this into the freezer for another occasion. All of the ingredients in here are freezable so please feel free to make it and freeze it. However you decide to eat this dish, as always, enjoy.
Do you like turkey mince and what do you like to cook with it. Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx
Googies Kitchen Life 