This weekend I felt so Autumnal! I could feel the dip in the temperature, the darker nights drawing in, oh and not forgetting the fact I was cooking all the comfort food.
This recipe is a take on Shepherds Pie, but I 100% prefer this version.
It is so tasty, healthy and filling.
500g lean turkey mince
100g sliced mushrooms
1 thinly sliced red onion
100g grated carrot
100g frozen peas
2 cups of boiled water
1 chicken stock cube
6 tablespoons of passata
Salt & pepper
1 tablespoon of olive oil
Tablespoon of Soy sauce
Tablespoon of thyme
2 crushed garlic cloves
2 tablespoons of flour
200g sweet potato
200g maris piper potato
50g grated cheddar cheeseTablespoon Garlic & Herb Philadelphia
1) Add the olive oil to a frying pan and add the mushrooms, red onion, carrot and fry on a medium heat for 5-7 minutes.
2) Add the turkey mince, garlic, Soy sauce and thyme and fry for 10 minutes, regularly mixing with a spoon.
3) Add the flour and stock cube, passata, salt and pepper and stir through, then add the water and peas. Let it cook on a low heat for 15 minutes.
4) Peel and chop the potatoes, fill a pan with boiled water, and boil them in a pan on a medium heat for 12 minutes.
5) Add the turkey filling to a baking dish, and check the potatoes with a knife to check they are soft.
6) When potatoes are soft, drain, add salt and pepper and Philadelphia – mash until fluffy.
7) Top the mash onto the turkey bake, add grated cheese all over, and a sprinkling of thyme.
8) Add to the oven on 180oC or Gas Mark 5 for 20 minutes.
This delight serves around 4 hungry people, and is perfect with some steamed cabbage or broccoli.
Do you think you may try this? What are your favourite Autumnal dishes?