Turkey cottage pie with pea mash
- 1tbsp rapeseed oil
- 75g shallots, chopped
- 1 clove garlic, crushed
- 500g lean turkey mince
- 150g carrots, chopped
- 1tbsp plain flour
- 1 reduced-salt veg stock cube, made up to 300ml
- 300g frozen peas
- 400g Asda Classic Mash
- 50g 30% less fat mild grated cheese
- 1tbsp semi-skimmed milk
- 300g red cabbage, steamed, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the rapeseed oil in a deep-sided frying pan and cook the shallots for 4-5 mins, until starting to colour. Add the garlic and mince and fry for 5 mins. Stir in the carrots and flour.
Pour over the stock, bring to a simmer and cook for 6-8 mins.
Meanwhile, cook the peas in boiling water for 4-5 mins until tender. Drain, return to the pan and lightly mash.
Heat the potato mash according to the pack instructions. Add to the peas, season with pepper; stir in the cheese and milk.
Put the turkey mixture in a baking dish and top with the mash. Bake for 20-25 mins until golden. Serve with the red cabbage.