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Turkey Catcher's Pie

Turkey Catcher's Pie

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 mins

ingredients
1 tablespoon - olive oil

1 - carrot

1 - onion

2 cloves - garlic

12 oz - turkey breast

½ teaspoon - fresh thyme leaves finely chopped

2 tablespoons - tomato ketchup

8½ fl oz - chicken stock

1 tablespoon - plain flour (all-purpose flour)

5 oz - frozen peas, thawed

  - salt and pepper

1 lb - potatoes

4 fl oz - milk

2 oz - Cheddar cheese

1 - spring onion

4 knobs - butter

directions
  1. Peel and finely dice the carrot. Peel and chop the onion and peel and crush (mince) the garlic. Heat the olive oil in a frying pan over medium-high heat and add the carrots, onions and garlic. Cook for about 5 minutes until tender and beginning to brown.
  2. Either mince (grind) the turkey or dice into very small pieces (your choice). Add this to the pan along with the fresh thyme and continue to cook until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelised.
  3. Stir the stock and flour together in a small bowl until smooth and then pour into the pan and mix well. Cook for 2-3 minutes until thickened then stir in the peas and season with ¼ teaspoon of salt and a twist or two of freshly ground black pepper. Remove from the heat and divide among four ramekins. Transfer the ramekins to a rimmed baking sheet.
  4. Meanwhile, peel the potatoes and cut into bite-sized cubes. Place in a medium pan and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife (about 15 minutes). Drain the potatoes and return to the pot over low heat. Add the milk and mash until smooth. Grate the cheese and finely slice the spring onion. Mix these into the mash and season to taste with salt and freshly ground black pepper.
  5. Evenly top the ramekins with the mashed potatoes. Place a small knob of butter on top of each and bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for about 15 minutes until the potatoes are lightly browned and the turkey filling is bubbly around the edges.