Hidden Vegetables Turkey Chilli Pie
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Hidden Vegetables Turkey Chilli Pie

Servings 4 large servings
Author Jo Allison


For Chilli

  • 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

For topping

  • 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.