sarahandmolly
Gold Member
I will be having this later on, photo's to follow...
Ingredients
Serves: 6
4 potatoes, cut into chunks
1/2 cauliflower, separated into florets
475ml chicken stock
salt and ground black pepper to taste
Fry Light
1 onion, chopped
3 carrots, grated
680g minced turkey
225g frozen garden peas
2 tablespoons Worcestershire sauce
Preparation method
Prep:30 mins | Cook:1 hour 10 mins
1. Place the potatoes and cauliflower into a pan, then pour in the chicken stock. Add water to nearly cover the vegetables; bring to the boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 125ml of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/2 of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
2. Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.
3. Cook the onion and carrots in Fry Light until the onion is translucent, about 5 minutes; stir in the turkey mince, and cook until no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the mince has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the cauliflower mash, and spread with a fork, leaving little peaks and swirls in the topping.
4. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the grill, and grill the pie until the mash has browned, about 10 more minutes.
Really looking forward to this one....
Will update later x
Ingredients
Serves: 6
4 potatoes, cut into chunks
1/2 cauliflower, separated into florets
475ml chicken stock
salt and ground black pepper to taste
Fry Light
1 onion, chopped
3 carrots, grated
680g minced turkey
225g frozen garden peas
2 tablespoons Worcestershire sauce
Preparation method
Prep:30 mins | Cook:1 hour 10 mins
1. Place the potatoes and cauliflower into a pan, then pour in the chicken stock. Add water to nearly cover the vegetables; bring to the boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 125ml of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/2 of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
2. Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.
3. Cook the onion and carrots in Fry Light until the onion is translucent, about 5 minutes; stir in the turkey mince, and cook until no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the mince has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the cauliflower mash, and spread with a fork, leaving little peaks and swirls in the topping.
4. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the grill, and grill the pie until the mash has browned, about 10 more minutes.
Really looking forward to this one....
Will update later x
