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


  1. Start by browning the mince until pretty much cooked, then set aside.
  2. Add the garlic and all of the herbs to a frying pan with little oil.
  3. Add the carrots, leeks, celery and spring onions to the pan with the cannellini beans.
  4. Meanwhile, wrap the squash in foil and put in the oven for about an hour. Steam the sweet potatoes until ready to mash.
  5. While the squash and sweet potatoes are cooking, add your stock to the vegetables and cook until soft.
  6. Add the turkey back to the pan and then thicken with the gravy.
  7. Pour into a deep casserole dish.
  8. 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.
  9. Bake in the oven until the top goes crispy.

Handy Hint

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

Additional Information

  • Make Ahead

  • Kids can help

  • squash

  • poultry

  • Winter

  • Autumn

  • Main Course

  • Low fat

  • Egg Free

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