Turkey Shepherd's Pie with Sweet Potato Crust

Turkey is a great alternative to beef mince because it is ultra lean (i.e less fat) and high in protein. Plus, it's usually inexpensive - BONUS! This is a fantastic recipe to make ahead of time as the flavours just keep getting better. Make mini versions like the one pictured or you can also make one big pie and cut it up into portions before freezing. A great comfort dish without the calories!

500g Turkey mince
1 jar bolognese sauce (go for low sugar, low salt)
1kg sweet potato
1 zucchini
1 carrot
1 tsp olive oil
1 tab low fat milk
Olive oil spray


1. Preheat oven to 180 Degrees Celsius (160 for fan forced) 
2. Peel sweet potatos and chop into chunks. Steam for 10 minutes using your choice of method
3. Brown the turkey mince in a non-stick frying pan. Once browned, add the bolognese sauce
4. Peel and dice the carrot, dice the zucchini, and add these into the frying pan and stir well
5. Lower the heat on the frying pan to a simmer and cover - cook for 10 minutes with the lid off to allow any extra liquid to evaporate
6. Spray a square cake tin or baking dish with a little olive oil spray
7. Pour the bolognese mixture into the dish and spread in an even layer
8. Spoon the mashed potato on top of the bolognese and smooth out with the back of a spoon
9. Using the prongs of a fork, create a cross-hatch effect on the top of the potato. Season with salt and pepper, and bake on the top shelf of the oven for 20 minutes or until the potato is slightly crispy and golden on top. 
10. Cut into slices and serve. 

Optional - you can also make individual pies in ramekins (as above) if this is your preference.