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The Kitchen Shrink
by Natalie Savona
This is a healthier version of a traditional meat-and-potato pie. A vegetarian version of this dish can be made using 2 7-oz (200-g) cans of fava or other beans instead of turkey.
Serves 4


    • 1 lb (500 g) potatoes
    • 1 large onion, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon olive oil
    • 2 tablespoons water
    • 1 carrot, finely chopped
    • 1 stick celery, finely chopped
    • 1 lb (500 g) turkey mince
    • 3/4 cup (200 g) canned tomatoes
    • 2 tablespoons chopped parsley
    • 2 teaspoons tamari or soy sauce
    • 2 teaspoons Worcestershire sauce
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 1 tablespoon sesame seeds


Peel the potatoes, put them in a pan of cold water and bring to the boil.

Meanwhile, soften the onion and garlic in the tablespoon of olive oil and 2 tablespoons of water. Add the carrot, celery, and turkey mince and stir until the meat is browned. Add the tomatoes, parsley, tamari or soy sauce, Worcestershire sauce, and bay leaf and stir well. Cover and leave to simmer. Check every now and then, and add water if it is drying out. Preheat the oven to 400°F/gas mark 6.

Meanwhile, when the potatoes are cooked, drain and mash them with 1 tablespoon of olive oil and season. Remove the bay leaf from the mince and put the meat in an ovenproof casserole dish, keeping back some of the liquid if it is very watery. Season with freshly ground black pepper. Top the meat with the mashed potatoes and sprinkle the sesame seeds on top.

Bake for 20-30 minutes, or until the potato is golden brown.

Serve with steamed broccoli.

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