Need something to do with your leftover turkey? This spiced turkey cottage pie with aubergines, spice & mozzarella by Phil Vickery sponsored by Shloer should to the trick.
Serves 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
- 4 tbsp olive oil
- 2 large aubergines, sliced lengthways, ½ cm slices
- 4 tbsp olive oil
- 2 large onions, chopped
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp dried oregano
- 500g turkey mince
- 2 tbsp flour
- 1 tbsp tomato paste
- 600mls chicken stock
- 300g mashed potatoes
- 50g salted butter
- Black pepper
- 150g mozzarella cheese torn into small pieces
Method
Heat 4 tbsp olive oil in a pan, add the aubergine and season well, then cook on both sides so they take on a little colour. Remove from the pan and drain on kitchen paper.
Add the rest of the oil, onion, garlic, spices and oregano to the pan and cook over a low heat to soften.
Next add the turkey mince and break up with a wooden spoon. Cook until you have a little colour.
Add the flour, tomato paste and mix well, then add enough boiling stock to make a thick sauce.
Once thickened, place half of the sautéed aubergine on the bottom of a 25cm x 4cm deep baking dish. Pour in the turkey stew and finally top with the rest of the aubergines.
Mix the potatoes with the butter and black pepper, then fork onto the top of the pie. Dot over the mozzarella and chill well (the pie will even freeze well at this point).
When ready to cook, heat the oven to 180C gas mark 6. Place the pie on a tray and bake until warmed through well and the top nicely lightly browned. This will take 25 to 30 minutes.
Serve with a simple green salad.
Chef, Phil Vickery, is fronting the launch of www.enjoysundaylunch.com, a new website of inspirational recipes, top tips and offers, encouraging friends and family to get together and enjoy the most important meal of the week, Sunday Lunch.