NBF Cottage Pie
This looks like the perfect dish for tomorrow’s table!
Comfort food is something that is not only pleasing to the taste buds but also all other senses! Typically, the idea of comfort food doesn’t always tie in with our health routines, and that childhood meal that you crave after a long day’s work seems to be ‘off limits’. Through small adjusting’s our favorite traditional meals can be brought back to life as an every day dish keeping in line with your food goals! This cottage pie is a perfect example of a pure comfort, nutritious and lean dish to get you through the winter months keeping those taste buds and scales happy! Sweet potato combined with a lovely dollop of Dairygold Irish gives a nice balance between lustiness and nourishment. I love using Irish butter in some of my recipes it instantly takes me back to my childhood. I Recommend making it in small casseroles dishes as they are great to keep for dinner throughout the week, and it also helps on portion sizing…aka control
Serves 6
Cooks in Minutes
Ingredients
Filling
- 1 kg Turkey Breast Mince
- 4 celery sticks
- 2 cloves garlic minced
- 1 large brown onion
- 200g garden peas
- 1 large courgette grated
- 300g passata
- 400ml Good Quality Organic chicken stock
- 5 sprigs of thyme – with leaves pulled off
- 15g chopped fresh parsley
- 2 bay leaves
- 2 knobs of Dairygold
Topping
- 4 large sweet potato peeled and diced
- knob of butter
- pinch sea salt & black pepper
Method
- Preheat oven to 200°C
- Cook off the turkey mince with a knob of butter and set aside in a clean bowl.
- In a large bottom saucepot add in the other knob of butter along with the onions and celery cook on medium heat for 7 minutes until they have softened.
- Add in the garlic, courgette, thyme, parsley and bay leaves and cook for a further 2 minutes.
- Spoon back in the cooked mince, along with the stock and passata.
- Bring to boil, then lowering to a simmer for 20 minutes to reduce the liquid.
- Stir in the peas and place on the lid, leave sit on low heat for a further 10 minutes.
- For the topping, steam the sweet potato until tender.
- For best results place in a food processor along with a knob of butter, salt & pepper. Blend into a smooth creamy mash, a hand masher will work here also.
- Prepare an oven proof casserole dish, Fill 2/3 of the way with the mince ensuring to make an even base. Next spoon the sweet potato on top, using a fork to spread out evenly.
- Bake for 25 minutes until golden toasted on top.
- Keep for up to 3 days refrigerated, also great for freezing.