This is a cottage pie but using Mediterranean flavours and chicken/turkey mince mix for a healthier pie.

Flavours like paprika, garlic, white wine, tomatoes and herbs make up the base of this dish. Easy to cook, lighter than regular cottage pie.

Topped with a creamy Parmesan mash and breadcrumbs just to make this extra special.

For this you need a shallow casserole dish or a deep frying pan. If not make the mince then pour into an oven dish and top with the mash.

• 1 tbsp. olive oil
• 1 onion, sliced
• 1 celery stick, finely diced
• 1 large carrot, peeled, grated then chopped up
• 500g chicken/turkey mince
• 3 cloves of garlic, crushed/grated
• 1 tbsp. red pesto
• 1 tbsp. paprika
• Fresh herbs, I used thyme and sage, chopped
• 1 stock cube, I used chicken
• 125ml white wine
• 1 tin chopped tomatoes
• 1 tbsp. Worcester sauce
• 1 courgette, diced
• 1 pepper, diced (I used tinned)
• Salt/pepper
• 2 large potatoes, diced
• 50g Parmesan, grated
• 30g butter
• 1 tbsp. milk
• 1/4 cup breadcrumbs, I made my own using stale bread in a smoothie maker.

• Heat the oil and sauce the onions, celery, and carrot until soft. Add the mince and brown.
• Add the garlic and stir through, then add the pesto, paprika, herbs and crumble in the stock cube. Cook for a few more minutes coating the mince in all the flavour. Pour in the wine. Let this bubble away for a few minutes. Then add the tomatoes and the Worcester sauce.
• Add the veggies, courgette, and peppers. Season well with salt and pepper, then pop a lid on and simmer for 20 minutes.
• Heat the oven to 200 degrees.
• Meanwhile, boil the potatoes in salted water. Once soft drain and put through a potato ricer. If you don’t have one, do not worry just move to next step.
• Add the butter, milk, and most of the Parmesan to the potatoes, reserving a little for the topping. Add a pinch of salt and lots of pepper then using a whisk, mix to be smooth and creamy. If you don’t have a whisk then mash all of this together.
• Remove the lid from the mince pan. If there is still a lot of liquid, cook for a few minutes more on high and uncovered. Scoop the mash onto the top. You do not need to be neat. Using an ice cream scoop gives nice even lumps.
• Sprinkle over the breadcrumbs and the reserved Parmesan, grind black pepper over the top.
• Bake in the oven for around 25 minutes, or until the top is bubbly and crisp.
• Once out of the oven let it sit for at least 10 minutes before diving in!!