Individual Turkey Shepherd's Pie

01Method

1. 1

   Preheat the oven to 218°C. Warm the oil in a medium frying pan over medium-high heat. Add the garlic, carrot, and onion and sauté until softened and starting to colour, about 5 minutes.

2. 2

   Add the turkey and thyme, breaking the meat up with a spoon as it cooks, until browned and cooked through. Mix in the ketchup and allow it to lightly caramelise. In a small bowl, whisk the chicken stock and flour together until smooth, then pour the mixture into the pan.

3. 3

   Stir and cook until the sauce thickens, about 2 minutes. Fold in the peas and season with salt. Take the pan off the heat and spoon the filling evenly into four ramekins.

4. 4

   While the filling cooks, place the potatoes in a pot and cover with cold salted water. Bring to a boil and cook until a knife slides through easily. Drain, then return the potatoes to the pot over low heat. Add the milk, cheese, and spring onion and mash until smooth. Season with salt and pepper.

5. 5

   Set the filled ramekins on a rimmed baking sheet and spoon the mashed potato evenly over each one. Lightly coat the tops with cooking spray and bake until the potato topping is golden and the filling is bubbling at the edges, about 15 minutes.