- 500g British turkey thigh, diced
- 500g potatoes, peeled and cut into chunks
- 200g carrots, peeled and sliced
- 300ml semi-skimmed milk
- 1 tbsp olive oil
- 50g butter
- 1 large leek, sliced
- 150g broccoli florets
- 50g flour
- juice of 1 lemon
- 200g cooked ham, cut into chunks
- 100g frozen peas
- salt and freshly ground black pepper
Preheat the oven to 190C/170C Fan/Gas 5. Place potatoes and carrots in a large pan and cover with boiling water. Simmer for 15 minutes or until cooked.
Drain, return to pan and season.
Mash with 2 tbsp milk.
Heat oil in a large frying pan and cook turkey for 5 minutes.
Melt butter in a large pan, add leek and broccoli and cook for 5 minutes until soft but not coloured.
Add flour and cook, stirring well for 2 minutes.
Slowly pour in milk and bring to the boil, stirring continuously.
Reduce the heat and simmer for 1-2 minutes.
Remove from the heat, stir in lemon juice and season.
Add turkey, ham and peas. Pour mixture into a large pie dish and cover with the mashed potatoes and carrots.
Bake in the oven for 20 minutes or until the mash is golden brown.