I love really filling, comforting meals. Preferably absolutely packed with carbs and covered in cheese! But, I’m also trying to tone up a bit and get back into my skinny jeans. I can’t give up cake. And I don’t want to count calories or diet, it’s boring, and it makes me sad. So, I’m walking 10000 steps a day, and I’m trying to swap some of my meals for healthier versions. This Turkey Cottage Pie is one of those.
I love a good cottage pie topped with plenty of mash and cheese. It’s so comforting and as far as I’m concerned, the perfect easy family dinner. I could eat it every week. I also like that there’s plenty that you can do with it. A vegetarian cottage pie is lovely, I like adding swede to the mash for a different flavour, and we even make one with Haggis. But, a Turkey Cottage Pie, I’ll be honest I wasn’t sure about.
Lean Turkey Mince (I use the less than 3% fat option) is super low fat and healthy. But, it’s a bit bland. It doesn’t have the same flavour as beef or even chicken. It’s plain and dull. It makes pretty good burgers with some added veg and some chilli, and I’m sure there’s plenty more that you can do with it.
To be honest, the first time I made Turkey Cottage Pie, I wasn’t meant to. I’d been trying to be good and stick to a meal plan to reduce our food waste. I’d got turkey burgers planned for Friday and regular beef cottage pie for Saturday. We ended up having beef burgers on Friday, so I thought I’d have a go at swapping them around.
As Turkey mince is quite bland, I decided to add extra chicken stock and some chili sauce as well as a few other bits. I also made my mash with half potato and half swede for more extra flavour. This also makes it much healthier.
If you are looking for a really healthy meal, top with 50% less fat cheese, use low-fat spread to mash your potatoes or avoid butter altogether. You could also use sweet potatoes instead of white, skip the cheese altogether and add some extra veggies to your mix.
Turkey Cottage Pie turned out to be super tasty, easy to make and fantastic value for money. Low fat is never bad either, is it? We all really enjoyed it, and we’ve eaten it again a few times since.
My Healthy Turkey Cottage Pie Recipe
Turkey Cottage Pie
- 500 g Turkey Mince
- 4 Large Carrots
- 80 g Frozen Peas
- 1 Onion – Diced
- Splash Henderson’s relish
- Pinch salt and pepper
- 1 tbsp Mixed Herbs
- 1 tbsp Chilli Sauce
- 2 tbsp Tomato Puree
- 1 Chicken Stock Cube
For the mash:
- ½ Swede – Peeled and chopped into 1inch chunks
- 2 Large Potatoes – Peeled and Chopped into 1inch chunks
- 2 tbsp Butter
- 30 g Cheese - Grated
- Gently fry the onion in a little oil or calorie-controlled spray for 3 minutes until soft.
- Add the turkey mince and fry for 5 minutes until browned.
- Add the peas and carrots and stir.
- Tip in the salt, pepper, herbs and Henderson’s.
- Cover with water and stir together.
- Add the chilli and tomato puree, crumble in the stock cube and stir.
- Leave to simmer for 1 hour, or until the sauce has reduced to a thicker gravy, stirring occasionally.
- While this is cooked, bring the potatoes to the boil in a large pan of water. Simmer for 5 minutes before adding the swede.
- Cook like this for a further 15 minutes.
- Preheat the oven to 180 degrees.
- Drain the potatoes and swede and mash with butter.
- When ready, tip the cottage pie mix into a large ovenproof dish. Spoon over the mash. Top with grated cheese and bake in the oven for 20 minutes until the cheese is golden brown.
- Calorie count accurate when using low fat spread 3% fat turkey and reduced fat cheese.
- I tend to use a 12” x 10” rectangular ovenproof bowl.