As the wind howls and the rain lashes against the window, few things sound more inviting than a steaming cottage pie. This one, overflowing with savoury turkey, tender vegetables, and a sweet potato swirl, is pure comfort food.
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients
Filling:
- 500g cooked turkey, shredded or chopped
- 400g cooked mixed vegetables, chopped
- 2-3 tbsp olive oil
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 5 sprigs of fresh thyme, leaves picked
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp curry powder (optional)
- Salt and freshly ground black pepper, to taste
- 50g flour
- 350ml vegetable or chicken stock, warmed
- 2 tbsp cranberry sauce
- 1/4 tsp nutmeg
- Honey, to taste
- 1 cup chopped spinach, watercress, cabbage (optional)
Topping:
- 3-4 large sweet potatoes, cooked and mashed
- 100g grated cheese (optional)
Garnish:
- Fresh thyme sprigs (optional)
Instructions:
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and thyme and cook for another minute, until fragrant.
- Stir in the smoked paprika, cayenne pepper, and curry powder (if using). Season with salt and pepper.
- Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the cooked vegetables and cook for another 2-3 minutes.
- In a small bowl, whisk together the flour and a generous splash of the warmed stock until smooth. Gradually whisk in the remaining stock until a smooth sauce forms.
- Pour the sauce into the pan with the turkey and vegetables. Stir in the cranberry sauce, nutmeg, and honey. Taste and adjust seasonings as needed.
- Fold in the chopped spinach, watercress, or cabbage (if using).
- Prepare the topping: Season the mashed sweet potatoes with salt and pepper to taste.
- Assemble the pie: Preheat oven to 160°C. Transfer the turkey and vegetable mixture to an oven-proof dish. Top with the mashed sweet potatoes, spreading evenly.
- Sprinkle with grated cheese (if using) and decorate with fresh thyme sprigs.
- Bake for 25-30 minutes, or until heated through and the topping is golden brown.
- Let the pie cool for 10 minutes before serving.
Wine Pairing:
- Medium-bodied red wine like Pinot Noir or Merlot
- Dry Riesling or Pinot Gris for a lighter option
This hearty cottage pie pairs well with a medium-bodied red wine like Pinot Noir or Merlot. These wines have enough fruit and structure to stand up to the savoury flavours of the pie without overpowering them. For a lighter option, try a Dry Riesling or Pinot Gris which will balance the richness of the dish and complement the sweetness of the sweet potatoes.
