Carbohydrate totals are not reported: the ingredient sources use different definitions (CoFID available carbohydrate and US-label total carbohydrate including fibre), which cannot be added consistently. Energy, protein and fat are estimates from the listed weighed ingredients; fibre is shown only where every ingredient has supporting data. These recipes are not suitable for carbohydrate counting.
These recipes have been checked on paper, but have not been kitchen tested. Cooking times are estimates; use the stated doneness checks. Finished weights, texture and portion volumes have not been measured.
Dinner / Recipe 4 of 8
Turkey cottage pie pots
A golden potato top and a soft turkey-and-vegetable filling, baked in individual dishes.
15 min prep40 min cookingMakes 4
BSc (Hons), PgDip, MSc, RDNutrition review and final publication approved · 2 October 2026
Estimated per recipe serving, including listed accompaniments. Changing the batch size keeps these values the same. Calculation notes
Estimated fibre per recipe serving: 4.8 g. Values vary by brand, product and country; check labels.
Ingredients
Weights are the recipe reference. Household measures are approximate. Ingredients below make 4 servings.
Allergens: Wheat, Milk. Check all product labels and cross-contact information; this is not an allergy-free guarantee.
Method
Make the mash
Heat the oven to 200°C / 400°F. Boil the potatoes for 15–18 minutes until tender. Drain and mash with the milk.
Cook the filling
Meanwhile, heat the oil in a pan. Add the turkey and break it up with a spoon. Cook for 5 minutes, then add the carrot and courgette and cook for 5 minutes more.
Thicken
Stir in the flour, then the water. Simmer for 8–10 minutes, stirring, until the vegetables are tender and the filling is moist but not watery.
Bake the pots
Divide the filling between four 500 ml ovenproof dishes. Leave space below each rim. Top with mash and roughen with a fork. Bake for 15–20 minutes until lightly golden and the centre reaches 74°C / 165°F.
Serving tips and swaps
Each pot is one recipe serving. You can serve part and refrigerate the rest promptly; review your whole day's intake rather than routinely shrinking every meal.
Use lactose-free milk in the mash if needed.
Storage and reheating
Cool in shallow containers and refrigerate promptly within two hours, or one hour above 32°C / 90°F. Use within 48 hours (UK FSA guidance), or freeze portions promptly. Thaw in the fridge and use within 24 hours of full defrosting. Reheat only once until steaming hot throughout (74°C / 165°F if using a food thermometer).
About the estimates
Sum reference values for the listed edible ingredient weights, divided by recipe yield. Raw weights unless the ingredient states drained or cooked. No cooking-retention or waste adjustment. All listed oil is counted. Vanilla, cinnamon and cumin are excluded; optional swaps are not included. Brands and portions change the result. Values are estimates. CoFID reproduced under the Open Government Licence v3.0.
Ingredient references and assumptions
- Turkey mince, raw, 7% fat: Jennie-O lean ground turkey, 93% lean. Manufacturer nutrition label.
- Raw peeled potatoes, cubed: Potatoes, old, raw, flesh only. UK CoFID 2021, 13-489.
- Carrot, finely diced: Carrots, old, raw. UK CoFID 2021, 13-496.
- Courgette (zucchini), finely diced: Courgette, raw. UK CoFID 2021, 13-627.
- Olive oil: Oil, olive. UK CoFID 2021, 17-038.
- Plain all-purpose flour: Flour, wheat, white, plain, soft. UK CoFID 2021, 11-886.
- Semi-skimmed milk (1.7% fat): Milk, semi-skimmed, pasteurised, average. UK CoFID 2021, 12-313. Semi-skimmed milk reference contains 1.7% fat. A 2% product changes the estimate.
- Water: Water. No energy or macronutrients.
General food information. Individual needs and tolerance differ. A clinician or registered dietitian can help if you regularly struggle to eat enough.