Sweet Potato, Turkey and Vegetable Cottage Pie


Sweet Potato, Turkey and Vegetable Cottage Pie

  1. Over a medium heat, place the flour in a pan, add a little of lukewarm stock and mix well.
  2. Pour over ½ of the boiling stock and stir well until all the lumps have disappeared. Carry on adding more stock and cooking until the desired thickness is reached.
  3. Add the cranberry sauce, nutmeg and a little honey, adjust the seasoning.
  4. Add the sauce to the turkey and vegetables and gently mix. At this stage you can add spinach, cabbage and/or watercress.
  5. Pour in an ovenproof dish.
  6. Season the sweet potatoes with the spices of your choice add the cheese if used and place over your pie.
  7. Decorate with the garlic and thyme before cooking in a preheated oven 160°C for 25-30 minutes or until the pie is piping hot and the topping is light golden.


  • The turkey can be replaced with any other meat.
  • The cranberry sauce can be replaced accordingly to the meat you are using. 



500g (leftover) cooked turkey, cut into chunks

400g (leftover) cooked mixed vegetable, cut into chunks

3-4 large sweet potatoes, cooked and mashed

100g (leftover) cheese, grated

50g plain flour

350ml stock (approx)

1tbsp honey

2tbsp cranberry sauce


Spinach, watercress, cabbage (any or all of them optional)

Cayenne pepper, smoked paprika, curry powder (any or all of them optional)

Cracked black pepper

3- 4 garlic cloves crushed

5 sprigs of thyme

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