RUPERT’S ODD PARTY

She contradicts his every word, “No, I’m not cold! Don’t be absurd!”

INGREDIENTS

4 potatoes, cut into chunks

1/2

cauliflower, separated 475ml chicken stock 1 tablespoon olive oil 1 onion, chopped 3 carrots, grated 680g minced turkey 225g frozen garden peas sauce

Turkey cottage pie

This version of cottage pie is made with cauliflower in the topping to give it a fabulous flavour. Serves 6. Salt and black pepper to taste 2 tablespoons Worcestershire

METHOD

Place the potatoes and cauliflower into a pan, then pour in the chicken stock. Simmer until tender, about 20 minutes. Drain the potatoes and cauliflower, but keep 125ml of the cooking liquid.

Separate the cooked potatoes into a bowl. Transfer the cauliflower into a blender along with about half 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 smooth. Season with salt and black pepper.

Preheat oven to 200C/180C fan assisted, gas mark 6. Lightly grease a 20x30cm baking dish.

Heat the olive oil in a frying pan over medium heat and cook the onion and carrots until the onion is translucent, about 5 minutes. Stir in the turkey mince and cook until no longer pink.

Stir in the peas and Worcestershire sauce, then cook until the mince is brown. Place the filling into the baking dish and top with cauliflower mash.

Bake for about 25 minutes. Turn on the grill, and grill the pie until the mash has browned.