A healthy twist on a hearty family classic dinner.
This recipe is adapted from cottage pie. I used turkey mince to reduce the amount of fat and calories in the meal and make it a healthier choice compared to a standard cottage pie.
It is Low FODMAP, gluten free and dairy free, as are all of my recipes.
As with all my recipes, I used the Monash app for guidance on portion sizes and safe ingredients to use, please stick to the stated portion sizes as they have been carefully calculated to be within safe quantities.
- 500 g lean turkey mince
- 2-3 carrots ~200g
- 107 g sweet potato peeled and cut into bitesize chunks
- 500 g potato peeled and cut into bitesize chunks
- 350 g chopped tomatoes
- 300 ml stock*
- 1 tbsp dried mixed herbs
- 1/2 tsp asafoetida powder
- 1 splash garlic infused oil/extra virgin olive oil
- 1 splash dairy free milk
- 1 tbsp dairy free butter
- 30 g grated dairy free cheese
- 15 g fresh parsley roughly chopped
Preheat oven to 200°C fan assisted.
Fill a large saucepan 3/4 full of water and boil the sweet potato and potato for 20-25 minutes or until soft.
Meanwhile heat a frying pan on a medium heat with a splash of chosen oil and fry the mince until browned. Then add the carrots, tomatoes, mixed herbs, asafoetida powder and stock, stir. Leave to simmer for 15 minutes by which time the liquid should have reduced.
Drain the potatoes and season, add the milk and butter and mash well.
Spoon the meat sauce into an ovenproof dish, cover with the potato mash. Sprinkle with cheese and fresh parsley if desired.
Bake in the oven for 30 minutes or until the food is piping hot and the top is golden.
* Suitable low FODMAP stocks to use in the UK are Knorr Ham Stock cubes, Knorr reduced salt the chicken cube or Knorr touch of taste chicken and beef liquid stocks.
These were safe as of the 1/12/2016 please bare in mind that manufacturers change ingredients regularly and it is always wise to check before using stated products. These were all suggested safe by my NHS dietician in Nov/Dec 2015.
Please stick to the recommended portion size of a quarter of the pie per serving, otherwise you risk exceeding safe FODMAP portion sizes as stated in Monash App guidelines.
This recipe is also suitable for freezing once baked and cooled. I usually eat one portion for my dinner and freeze the remaining three portions for easy ready meals another night. To reheat the gobble pie, cook, straight from frozen in a preheated 180°C oven for an hour (check the container is ovenproof, I remove the container lid and replace with loosely covered tin foil).
Then remove the foil and cook for as further 10-15 minutes or until the food is piping hot throughout. It is really important to make sure there are no remaining frozen or cooler parts if in doubt cook the pie in the oven for longer until certain it is heated through.
Serve with a side salad to make the meal go further or have it simply as it is.