I absolutely adore cooking with mince and since I’ve discovered healthier, turkey version I have been utilising it a lot! I think turkey mince must be one of the most versatile meat there is especially when you need to feed family of “fuss pots”. 😉 The main reason I love it so much is because it is quick and easy to cook with. To add to that, it is a fab carrier for different cuisines and flavour profiles and my family love it!
My Hidden Vegetables Turkey Chilli Pie is one of our family favourites. Whenever I cook it I can be certain there will be empty plates and happy faces all round. What not too like?
When I found out about this year’s British Poultry & Red Tractor Recipe Challenge I literally jumped for joy! Especially that the theme is nothing else but “Family Friendly” and recipe had to be delicious, innovative and tasty! I knew I had the poultry recipe in my repertoire that would fit the bill just right.
Hidden Vegetables Turkey Chilli Pie is a perfect family fare! It’s delicious, loaded with vegetables and healthy turkey protein and really easy to make too!
One of the rules of the competition is that it should include at least 3 non-meat Red Tractor approved ingredients, which this one does and then some. 🙂 Beside turkey mince we have got lovely carrots, onions, garlic, celery and broccoli that all play a major role here. Oh, add some coriander too for good measure. Think about all that goodness…
Although it is not a red tractor ingredient, I decided to go for sweet potato topping. It gives lovely, sweet contrast against chilli flavours and kids tend to love it!
The reason why I’ve come up with this recipe is pretty simple. Me and my husband are huge fans of chilli con carne. Pre children we used to eat it a lot and we used to eat it HOT and also made with more traditional for this dish beef mince. Since becoming a mum and once our kids could share same meals with us, I wanted to come up with the alternative which would satisfy mine and hubby’s love of chilli but in a milder and healthier version. That’s how Hidden Vegetables Turkey Chilli Pie was born! 🙂
As it is “chilli” in a pie form we do not usually serve it with rice but feel free to if you want. I like to serve it with some tortilla chips and side of steamed broccoli (to utilise the head of previously used stalk). Again, feel free to jazz up your sides the way you want to.
To make this turkey chilli pie really family friendly make sure you stick to the advised amount of chilli powder (if it’s to be eaten by children that is). Half a teaspoon gives you a tiny bit of chilli flavour which is very pleasant but not at all overpowering and something your little ones can handle. Remember, you can always add extra sprinkle of chilli powder once your own portion is on the plate so if you like it hot you don’t have to be deprived!
If you like cooking with turkey mince, why don’t you check out my Sun-Dried Tomato and Basil Turkey Rolls
Now to the recipe itself!
Hidden Vegetables Turkey Chilli Pie
- 450 g lean turkey mince
- 400 g tin of chopped tomatoes
- 400 g tin of red kidney beans rinsed
- 1 large carrot peeled and chopped
- 1 celery stalk chopped
- 1 broccoli stalk chopped
- 1 large onion chopped
- 2 garlic cloves peeled and finely chopped/minced
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp oregano
- 0.5 tsp chilli powder
- 1 bay leaf
- 2 Tbsp tomato puree
- 1 Tbsp plain flour
- 300 mls chicken stock made with one stock cube - I use Kallo
- fresh coriander cilantro as garnish
- sea salt and freshly ground pepper
- olive oil sunflower or vegetable oil
- 1 kg sweet potatoes
- 30 g unsalted butter
- 115 g mature cheddar grated
- Place a large casserole pot over a medium heat and add 1 Tbsp of oil.
- Add turkey mince, chopped onions, celery, carrot and broccoli stalk and fry until turkey releases all the liquid and starts to sizzle and vegetables soften, around 5 minutes.
- Add garlic, chilli powder, ground cumin, ground coriander and bay leaf, stir well and cook for another 2 minutes.
- Sprinkle over the flour and stir well.
- Slowly add the stock and stir thoroughly for about a minute.
- Add tin of chopped tomatoes, tomato puree, oregano and bay leaf and stir well. Season with a good pinch of salt and pepper.
- Bring to a simmer and cover (leave a little opening for steam to escape). Reduce the heat and simmer for approx. 20 minutes or until mixture thickens nicely. Keep your eye on it and stir from time to time.
- Add rinsed kidney beans and stir well. Continue to simmer for another 5 minutes.
Sweet potato topping
- While chilli is cooking, peel and cut sweet potatoes into chunks.
- Cook in salted boiling water until tender when pierced with a tip of a knife.
- Drain the potatoes well and mash until smooth.
- Stir in the butter and season with freshly ground pepper.
- Preheat the oven to 180C.
- Once chilli is cooked, top it with mashed sweet potatoes (preferably in the same, ovenproof dish) and sprinkle with grated cheddar.
- Bake for approx 30 minutes until lightly golden on top.
- Enjoy sprinkled with fresh coriander with the side of tortilla chips and steamed broccoli.
This recipe is my entry to British Poultry Blogger’s Recipe Challenge
To find out more details about Red Tractor as well as British Turkey, visit pages below:
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I’m linking my Hidden Vegetables Turkey Chilli Pie with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Simple and in Season hosted by Katie at Feeding Boys