Boot camp shepherd’s pie
Serves: 4
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic
- 1 leek, finely chopped
- 1 carrot, peeled and diced
- 1 tbsp olive oil
- 500g turkey mince
- 1tbsp Worcestershire sauce
- 400g chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp fresh thyme leaves chopped
- 700g sweet potatoes, peeled
- 500g cauliflower florets
- 2 tbsp wholegrain mustard
Method
- Preheat oven to 200C/Gas6.
- Heat oil in frying pan and gently fry the vegetables until tender.
- Set aside.
- Add garlic and tukey mince and fry on a high heat for 5mins, add vegetables, Worcester sauce, tomatoes, tomato puree and thyme.
- Stir and simmer for 20mins.
- Cut potatoes into chunks.
- Boil for 10mins and then add the cauliflower florets.
- Boil for a further 10mins.
- Drain, add mustard, mash and season.
- Spoon mince into an oven-proof dish and spread mash on top.
- Cook for 30mins until golden brown.
