This twist on a classic uses turkey and sweet potato for a great Christmas dish
- Frying pan
- Sharp knife
- Potato masher
- Cooking dish
- Wooden spoon
- 2 tbsp extra-virgin olive oil
- 900g ground turkey or chopped leftover turkey
- 2 tsp mixed herbs
- 1.1kg sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 carrots, peeled and grated
- 4 stalks of celery, chopped
- 4 tbsp low fat spread
- 2 tbsp plain flour
- Worcestershire Sauce (optional)
- 280g frozen peas
- 50g low fat mature cheddar grated
- Black pepper
- Preheat oven to 220C/Gas 8.
- In the frying pan heat the oil over a high heat. Add the turkey and break up with a wooden spoon, season pepper and mixed herbs
- Place sweet potatoes in the saucepan, cover with water, bring to a boil, and cook 15 minutes until tender.
- Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes.
- While vegetables are cooking, heat 2 tablespoons of low fat spread in a small pot over a medium heat. Add the flour to the melted spread and whisk for 1 minute. Season with pepper and Worcestershire sauce if required. Cook for a few minutes to thicken.
- Stir peas into meat and turn heat off.
- Drain potatoes and mash, season with pepper
- Top the meat with the potatoes in the cooking dish
- Cover potatoes with cheese and place in the oven to melt cheese for about 5-10 minutes.