Turkey pot pies with cheesy mash
Prep time: 20 minsTotal time: 
Turkey pot pies with cheesy mash
Made with turkey mince, mixed vegetables and a sweet potato topping, these comforting pies are a lighter take on a winter favourite
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil
- 1 x 500g pack 7% fat turkey mince
- 150g frozen classic vegetable base mix
- 3 garlic cloves, finely chopped
- 1 tbsp plain flour
- 150g frozen peas
- 1 tbsp Napolina Red Wine Tomato Purée (or regular tomato purée)
- ½ tbsp worcestershire sauce
- 400ml hot chicken stock
- 600g sweet potatoes, peeled and cut into small chunks
- 50g red leicester, coarsely grated
- 15g unsalted butter
- greens of your choice, to serve (optional)
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Heat a large sauté pan or flameproof casserole over a high heat and add the oil. Once hot, add the turkey mince and season. Fry for about 5 minutes, breaking up the mince with a wooden spoon, until cooked through. Transfer to a bowl with a slotted spoon and set aside. Add the vegetable base mix to the same pan, season and cook for 6-8 minutes, until softened. Add the garlic and flour, then cook for 1-2 minutes, stirring. Return the turkey mince to the pan with the frozen peas, tomato purée, worcestershire sauce and chicken stock. Reduce to a medium heat and simmer for 10 minutes, or until slightly thickened.
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Meanwhile, bring a large pan of salted water to the boil, add the sweet potatoes and cook for 8-10 minutes, or until tender. Drain the potatoes and return to the pan, then add the grated cheese and butter. Season and mash until smooth.
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Spoon the mince mixture into 4 individual pie dishes (about 400ml each – or use one larger pie dish) and top with the mash, using a fork to roughen the surface. Bake for 25 minutes, until the filling is bubbling, then serve with greens of your choice, if you like.
