To save time, you can use frozen vegetables and add them in the last 5 minutes of simmering instead of the carrots and peas in this recipe. Swap the turkey for chicken or beef mince if preferred.
Pre heat the oven to 200c/gas mark 6 / 180c fan oven
Wash and dry your sweet potatoes, then cut in half lengthways. Cut the tops off the garlic and place onto a baking tray. Use some of the olive oil to oil and season the potatoes & garlic with salt & pepper
Bake in the oven for 40-45 mins (depending on how big your potatoes are) or until they're soft and cooked. Take out the oven and scoop out the flesh of the potatoes with a spoon.
Squeeze the roast garlic out into a bowl with the potato and then mix with the greek yoghurt & parsley and set aside
For the filling, heat up a large frying pan with some of the olive oil, then brown the turkey mince
Add the celery and onion then soften. Add the carrot and tomato puree and cook out for a few minutes
Add the water and Puréety Cottage Pie seasoning and simmer for 20-30 minutes before stirring through the peas
Transfer the filling into a pie/casserole dish and top with sweet potato mash, then bake for 30 mins @ 200c or until crispy
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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