A great way to use up turkey, and a tasty dish all year round!
2 People
30 minutes
20 minutes
Equipment
- Frying pan
- Saucepan
- Sharp knife
- Chopping board
- Peeler
- Potato masher
- Oven proof dish
- Wooden spoon
- Grater
Ingredients
- 1 tablespoon vegetable oil
- 250g minced turkey or chopped leftover turkey
- 1 teaspoon mixed herbs
- 250-300g sweet potatoes, peeled and cubed
- 1 small white potato, peeled and cubed
- 1 onion, diced
- 1 carrot, peeled and grated
- 1 stalk of celery, finely chopped
- 1 teaspoon low fat spread
- 1 level tablespoon plain flour
- Worcestershire Sauce (optional)
- 90g frozen peas
- 25g low fat mature cheddar grated
- Black pepper
- 1/2 stock cube and 250 ml boiling water
Simple steps
- Preheat oven to 200C/Gas 6.
- Place sweet potatoes and white potatoes in the saucepan, cover with water, bring to a boil, and cook 15 minutes until tender.
- In the frying pan heat the oil over a high heat. Add the turkey and break up with a wooden spoon, season with pepper and mixed herbs, cook until meat is no longer red.
- Add onions, carrots and celery into the turkey, stir, and cook for 8-10 minutes.
- Sprinkle the flour over the meat and cook for 1 minute. Add the stock and the peas. Season with Worcestershire sauce if using. Cook for a few minutes to thicken.
- Drain potatoes and mash with the spread, season with pepper. Top the meat with the potatoes in the cooking dish. Cover with cheese and place in the oven to melt cheese for about 15—20 minutes.
- Serve with a dollop of cranberry sauce on the side!
This can be frozen, use within 1 month.
Allergen information
- Celery
- Milk
- Wheat
- Gluten
- Milk
- Fish
- Barley
- Vegetable stock cube allergens vary – check label
