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Turkey and butternut pie
Turkey and butternut pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate shepherd's pie with turkey mince and butternut squash for a tasty twist.
Ingredients:
  • 1 brown onion, finely chopped
  • 500g lean turkey mince
  • 400g can crushed tomatoes
  • 2 tsp fresh thyme leaves
  • 1 carrot, grated
  • 150g green beans, cut into 2cm lengths
  • 400g butternut pumpkin, chopped
  • 100g canned butter beans, rinsed, drained
Instructions:
  • In a large non-stick frying pan over medium-high heat, sauté the onion in oil for 5 minutes until softened. Then, add the mince, breaking up lumps, and brown for 3 minutes. Finally, stir in the garlic and cook for another minute.
  • Combine the tomatoes, thyme, and carrots in the pot and bring to a gentle boil. Lower the heat, cover, and simmer for 15 minutes. Then, add the green beans and simmer for 6–8 minutes until tender. Season with salt and pepper to taste.
  • Cook the pumpkin until tender by boiling, steaming, or microwaving. Drain the cooked pumpkin, then mix in the butter beans and roughly mash with a fork before seasoning with salt and pepper.
  • 1. Preheat the grill to high heat. 2. Divide the turkey mixture into four 1 1/2-cup (375ml) capacity ovenproof dishes. 3. Spread pumpkin and bean mash on top of each dish. 4. Grill for 1–2 minutes until golden. 5. Serve and enjoy.

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