SKINNIER COTTAGE PIE WITH LATIN AMERICAN TWIST, wallet-friendly, heart-friendly, prepare ahead

It's cottage pie, Jim but not as we know it...

A lighter Cottage Pie with a  Latina Twist

24/9/15

67goingon50 has never really got on with English Cottage Pies  - they can be bland and dry but this 67 version using turkey, packs a wee kick and hits a culinary spot. 

It's wallet-friendly,  heart-friendly, light, tasty, comforting and looks great.  

The dish has more gravy than usual but slightly less topping.  If you're cooking for a family, or for a guy, or if you are a guy, or simply aren't worried about carbs, 67 suggests double the amount of potatoes and sweet potatoes. 

Minced chicken can replace turkey but beef, even if low-fat, will be heavier in flavour.

Cost:  £3.00

Feeds: 2-3 (recipe doubles easily)

Ingred:

    1 lge sweet potato & 1 baking potato (about 250gm/9oz each)

    1  large red or yellow onion

    1 green pepper, in med dice 

    1 large carrot, in small dice

    1/2 green or red chilli, de-seeded & minced 

       OR 1/2 tsp chilli flakes

    250 gm/8 oz turkey mince

    1 clove garlic, grated

     

    300 ml good stock (home-made pref but granules/cubes are ok)   

    2 tbsp cornflour mixed with 4 tbsp cold water

    1 tbsp tomato puree, salt-free if poss

    50 gms sun blush tomatoes (opt)

    4-7 dashes Tobasco sauce 

    2 tbsp Worcestershire sauce

   

    1/2 cup drained or fresh sweetcorn niblets

    1/2 cup frozen peas

   

    1 tbsp soft butter

    cracked black pepper and a little salt

    3-4 tbsp yoghurt (opt)

Method:

1. Scrub potatoes; halve them vertically, roast for 30 mins or until completely soft inside.  
2. In a large pan over med high heat,  saute onion in a slick of olive oil; add pepper, carrot and chilli.  Cook 2-3 mins.
3. Add mince, bashing with a spoon or masher to remove lumps;  cook until the pink is gone.  Stir in  garlic.
4. Add stock; stir; add cornflour slurry.  Stir.
5. Add tomato puree, sun blush tomatoes, tabasco and Worcestershire sauce.  Bring to a boil; reduce heat to medium; cover.  Cook 15 mins.
6. Add corn and peas. Cook a further 5 mins.
7. Test for seasoning; add pepper and salt.  If mixture is too thick, add a little stock or water.  If too thin, mix a tsp of cornflour with 2 tsps cold water and add to thicken. 
8. Pour into a 7 inch by 7 inch (or equiv) casserole dish. 
9. When potatoes are ready, turn oven down to 375f/190c/170 fan/gas 6
10. Scrape the flesh out of the skins into a bowl.  Using a potato masher or electric beaters (on very low) to break down the flesh (not a processor or you'll end up with potato glue!).  Add butter, pepper & salt, and yohgurt if using (it makes a lighter topping); mash together until potatoes are light and fluffy.
11. Cover meat evenly; use a fork to rough up the top.  The dish can now be refrigerated overnight, if you wish
12. When ready to cook, preheat oven to 400f/220c/200fan. Bake 20-25 mins.
13. Serve with steamed green vegetables.

Tip:

To make this lower-carb, replace sweet potato with mashed swede

*Inspired by Lindsay Bareham of the Times.  

More meat on NavBar:Recipes I; see also Recipes II/Skinnier

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.