Recipes

Lean and Epic Turkey Shepherd’s Pie

One of 5 exclusive recipes in this month’s member’s health plan.
Check out more info over at www.fitter365.com.

Serves: 6

Prep: 15 minutes

Cook: 1 hour 10 minutes

Ingredients

  • 2 tbsp olive oil
  • 750g turkey thigh mince
  • 3 carrots chopped small
  • 2 red onions peeled and chopped small
  • 2 celery sticks chopped small
  • 2 cloves of garlic peeled and finely chopped
  • 250g chestnut mushrooms chopped small
  • 2-3 tsp dried rosemary
  • Salt & freshly ground black pepper
  • 1 x 400g tin of chopped tomatoes
  • 250ml vegetable stock
  • 300g frozen peas
  • 1 tbsp Worcestershire sauce
  • 1kg potatoes quartered (leave skin on)
  • 500g parsnips sliced (leave skin on)
  • Knob of butter
  • Almond milk for the mash

Directions

  1. Heat the olive oil in a large saucepan on a medium heat before adding the turkey mince and cooking until browned all over stirring occasionally.
  2. Add the carrots, onions, celery, garlic and mushrooms, stir through and cook for a few minutes until the onions start to soften stirring occasionally.
  3. Add the salt, pepper and rosemary and stir through before adding the chopped tomatoes and vegetable stock before stirring again, bring to the boil, cover and then reduce the heat and leave to simmer for 25-30 minutes. Add the frozen peas and the Worcestershire sauce about 5 minutes from the end and stir through.
  4. Whilst that’s simmering away pre heat the oven to 180c and then steam or boil your potatoes and parsnips for about 15-20 minutes or until cooked.
  5. Drain the potatoes and parsnips before placing back into the saucepan or in a large bowl with a knob of butter, some almond milk, salt and pepper and mashing together. Add a little more almond milk as you go until the mash is nice and smooth or to your liking.
  6. Place the turkey mince into a big enough baking dish or tray and spread out evenly before putting spoons of the mash randomly on top of the mince and then using a fork to spread evenly across the top and to the edges.
  7. Place in the oven to cook for about 30 minutes.
  8. Serve with some veg of your choice and enjoy.