Turkey and Vegetable Parsnip Topped Pie

This is a great dish for kids, a slightly healthier, reduced calorie and fats version of a cottage pie, using turkey mince instead of beef (or lamb in a shepherd’s pie) and topped with mashed parsnip instead of potato, for an extra helping of their five-a-day. 

I know many parents say how fussy their kids are and that they detect a hidden vegetable from a five-mile radius, luckily not so much at our house, mine both readily tuck into most vegetables but I’m always looking to offer more and ensure they have a well balanced diet. 

You can top this pie up with any number of vegetables, I use diced carrots, frozen peas and sweetcorn, sliced celery and of course the mashed parsnip topping. You could top up with lentils, sweet potato, courgettes, squash, aubergine - the list is endless, just include your kids’ favourites. 

The below makes enough for 4-6 ramekins of the Turkey & Veggie Parsnip Topped Pie or one large dish, and it freezes well too so is great for batch cooking for busy parents, and let’s face it whether you work or are at home with your kids all the time, we’re all busy!

Turkey and Vegetable Parsnip Topped Pie

Here’s how;

• 300g turkey mince
• 1 onion
• 2 sticks celery
• 1 large carrot
• 2 handfuls frozen peas
• 2 handfuls frozen sweetcorn kernels
• 1 Knorr Beef Stock Pot
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 3 large parsnips
• 1 tbsp Grana Padana or other hard cheese 
• Couple of drizzles olive oil

Firstly peel and dice the parsnip and bring to the boil in a pan of water. Once boiled, you’ll need to cook for another 10-15 minutes, test with a fork to see if it’s soft enough to mash. Mash with a little drizzle of olive oil and set aside for the moment.

Now pre-heat the oven to 180.

In the meantime add another drizzle of olive oil to a pan and place on a low heat. 

Peel and dice the onion and finely slice the celery, add to the pan to gently saute. 

Peel and dice the carrot and add to the pan.

Once softened, add the mince and allow to brown. Break up gently with a spatula to avoid it all clumping together. Once it has started to brown, add the black pepper and cinnamon.

Now add the peas and sweetcorn and any other vegetables you’re adding. 

Make up the Knorr Beef Stock Pot or alternative stock, to about 50-75ml. Pour it over the meat and allow to simmer for ten minutes. 

Remove from the heat and spoon the meat into ramekins or a larger pie dish. 

Now spoon over the top the parsnip mash and smooth down flat with the back of a spoon.

Finally scatter over the Grana Padana and place into the oven to bake for 30 minutes or until the topping is golden brown. 

Ensure to remove from the ramekin for serving to allow it to cool quicker for children. Enjoy!