09:00 Sunday 17 November 2013

Sweet Potato, Turkey and Vegetable Cottage Pie

Written byFelice Tocchini

Christmas dinner is always planned in advance, and yet it’s difficult to decide what to make for the family on Boxing Day.  

Help is at hand, as celebrity chef and sweet potato lover Felice Tocchini has created a delicious cottage pie recipe which makes the most of Christmas Day leftovers with the added twist of a sweet potato topping.  

The recipe is wonderfully versatile, and can be adapted according to what’s left in the fridge. It’s great for using up those untouched sprouts and cabbage, which are both enhanced by the buttery flavour of sweet potatoes.  

Sweet potatoes are also low in fat, high in fibre, and are full of anti-oxidants, vitamin A, C and beta-carotene. They make a great companion to lean turkey meat.  

The Love Sweet Potatoes campaign is designed to tell consumers about sweet potatoes and of all the different ways they can be used in everyday meals. The North Carolina US farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.  

For more information please visit www.lovesweetpotatoes.com.

Serves 4-6  

15 minutes preparation

25-30 minutes cooking time  


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 flour

350ml stock approx


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  


  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.

  3. Carry on adding more stock and cooking until the desired thickness is reached.

  4. Add the cranberry sauce, nutmeg and a little honey, adjust the seasoning.

  5. Add the sauce to the turkey and vegetables and gently mix. At this stage you can add spinach, cabbage and/or watercress.

  6. Pour in an ovenproof dish.

  7. Season the sweet potatoes with the spices of your choice add the cheese if used and place over your pie.

  8. 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.

  © Felice Tocchini 2013

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