Ingredients

The following ingredients have 4 Servings
  • 1½ pounds potatoes (peeled weight)
  • ¼ cup+2 tsp milk
  • 1 tablespoon butter
  • ⅓ cup cheddar cheese (coarsely grated)
  • 1.1 pounds ground turkey (approx. 7% fat)
  • 1 onion (finely chopped)
  • 1 celery stalk (small, finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons olive oil
  • 3 tablespoons white wine
  • 2 medium carrots (peeled, diced)
  • 2 tablespoons tomato puree
  • 1½ tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1¼ cups chicken stock (hot)
  • ¾ cup frozen peas
  • ⅔ cup corn (from a can)
  • 1 tablespoon flour
  • Sea salt and pepper to taste

Instruction

  • Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth. Set aside. 
  • While you are waiting for the potatoes to cook prepare the rest of the ingredients.  In a pan heat up 2 tablespoons of oil, add the onion, garlic and celery and fry for 3 minutes until softened stirring often. Add the wine and cook for another minute.
  • Add the ground turkey and cook for 3 minutes mashing with a fork and breaking up the larger pieces. Add the cubed carrots, stock, Worcestershire sauce, thyme, tomato puree and pepper to taste, stir, cover and cook gently for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
  • Add the frozen peas and corn and scatter over the flour.  Stir until the sauce thickens and starts bubbling. Remove from the heat and adjust the seasoning if needed.
  • Transfer the mixture into your casserole dish. Top with the mashed potatoes, scatter over the cheese and bake on the top oven shelf for 20-25 minutes until golden. Remove form the oven and serve.