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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:

1. 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.
2. Stir in the smoked paprika, cayenne pepper, and curry powder (if using). Season with salt and pepper.
3. Add the ground turkey and cook, breaking it up with a spoon, until browned.
4. Add the cooked vegetables and cook for another 2-3 minutes.
5. 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.
6. 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.
7. Fold in the chopped spinach, watercress, or cabbage (if using).
8. Prepare the topping: Season the mashed sweet potatoes with salt and pepper to taste.
9. 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.
10. Sprinkle with grated cheese (if using) and decorate with fresh thyme sprigs.
11. Bake for 25-30 minutes, or until heated through and the topping is golden brown.
12. 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.

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It’s National Parmigiano Reggiano Day and what better way to celebrate than to enjoy these delicious and easy-to-make Parmigiano Reggiano and Rosemary Potato Wedges?
Parmigiano Reggiano is a hard, aged cheese made from cow’s milk. Produced in the Emilia-Romagna region of Italy, it has a unique nutty and umami flavour. It’s also a DOP cheese, which means it’s protected by law and can only be made in a specific region and according to traditional methods.

Recipe ingredients:

• 3 russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmigiano Reggiano cheese
• 1 tablespoon chopped fresh rosemary

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the potato wedges, olive oil, salt, and pepper. Toss to coat.
4. Spread the potato wedges in a single layer on the prepared baking sheet.
5. Bake for 20 minutes, or until the potatoes are golden brown and tender.
6. Sprinkle the Parmigiano Reggiano cheese and rosemary over the potato wedges.
7. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Serve immediately.

Tips

• For extra crispy potato wedges, toss them with a little corn starch before baking.
• If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.
• To make this recipe ahead of time, bake the potato wedges for 20 minutes as directed. Then, let them cool completely. Store the potato wedges in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, preheat your oven to 400 degrees F (200 degrees C) and bake the potato wedges for an additional 10-12 minutes, or until they are heated through and crispy.
• Serve these potato wedges with your favourite dipping sauce, such as ranch dressing, blue cheese dressing, or ketchup.

Wine Pairing

The best wine pairing for the Parmigiano Reggiano and Rosemary Potato Wedges is a light- to medium-bodied red wine with high acidity. This will help to cut through the richness of the cheese and the earthiness of the rosemary. Some good options include:

• Pinot Noir
• Sangiovese
• Barbera
• Nebbiolo
• Zinfandel

If you prefer white wine, you could try a Sauvignon Blanc or Riesling. Both wines have high acidity and minerality, which will complement the flavours.

These Parmigiano Reggiano and Rosemary Potato Wedges are delicious and a great way to celebrate National Parmigiano Reggiano Day. They are perfect for a snack, appetizer, or side dish. So, gather your ingredients and get baking!

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