I adapted this recipe from This Morning when Gino cooked his version of a cottage pie. I used turkey mince as I’m not a fan of red meat and used pumpkin (you can use squash too) instead of sweet potato which makes it less stodgy and because I still had 2 entire pumpkins leftover from Halloween lol! But feel free to use sweet potato if you like or 50/50.
1 large onion, finely chopped
3 carrots, chopped
70g mushrooms, chopped
1 handful frozen peas
500g turkey mince
500g chopped tomatoes
6 large fresh basil leaves, roughly chopped
700g pumpkin/squash/potato, chopped
40g softened butter
130g freshly grated parmesan cheese
Salt and pepper to taste
- Chop your pumpkin/squash and preheat your oven to 200C.
Heat the oil in a large saucepan and fry the onion, carrots and mushrooms for 10 minutes until softened. Add the turkey mince, season with salt and pepper and stir frequently with a wooden spoon for 5 minutes, separating any clumps of meat.
- Add the tomatoes, peas and basil, taste for seasoning and cook, uncovered, over a medium heat for 30 minutes. Stir occasionally. Place the pumpkin/squash into the oven at this point to roast for 25-30mins until tender (I tried boiling it but it came out slightly too watery so roasting seems like a better option).
- Once the veg is done cooking in the oven, mash well, adding in the butter and 100g parmesan. Season with salt and pepper, then stir vigorously with a wooden spoon over a low heat for 2 minutes to give creamy texture.
- Pour the meat sauce into your pie dish(es) and carefully spread over the mashed pumpkin/squash, ensuring that the meat is completely covered. Use a fork to create small peaks and then sprinkle the remaining Parmesan on top. Bake in the centre of the oven for about 20 minutes.