Turkey cottage pie with sweet potato and butternut squash mash

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Serves: 6

By rockyroadahead



  • 1 butternut squash cut in half

  • 1 handful celery stick chopped into small cubes

  • 1 tsp garlic

  • 1 pinch coriander

  • 1 handful leeks chopped into small cubes

  • 500g turkey mince

  • 1 tsp basil

  • 1 handful carrot chopped into small cubes

  • 1 handful spring onions chopped into small cubes

  • 1 tbsp butter

  • 1 tin cannellini beans (or whichever beans you prefer)

  • 1 pinch herbes de Provence

  • 3 sweet potatoes peeled and chopped

  • 230ml poultry gravy


<ol> <li>Start by browning the mince until pretty much cooked, then set aside.</li> <li>Add the garlic and all of the herbs to a frying pan with little oil.</li> <li>Add the carrots, leeks, celery and spring onions to the pan with the cannellini beans.</li> <li>Meanwhile, wrap the squash in foil and put in the oven for about an hour. Steam the sweet potatoes until ready to mash.</li> <li>While the squash and sweet potatoes are cooking, add your stock to the vegetables and cook until soft.</li> <li>Add the turkey back to the pan and then thicken with the gravy.</li> <li>Pour into a deep casserole dish.</li> <li>Mash the sweet potato and then scoop the squash out of its skin and add to sweet potato with a knob of butter and some chopped coriander. Put on top of the mince mix.</li> <li>Bake in the oven until the top goes crispy.</li> </ol>

Handy Hint

<p>Grate on a small sprinkling of cheese to help the top to crisp and go a little chewy.</p>

Additional Information

  • Egg Free

  • Main Course

  • Autumn

  • Winter

  • Low fat

  • Kids can help

  • Make Ahead

  • poultry

  • squash

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