We’ve already featured a cottage pie recipe, but I absolutely love shepherd’s pie too. It’s great comfort food, especially as we wander into the colder months, and I like being able to add any random vegetables that I have lying around. Mmmm just writing this is making me want to go home and cook one right now! This recipe is actually to make use of leftover Christmas turkey, but you can use chicken or just plain old lamb. Either way it’s delicious. The great website I found this recipe on is American and so the measurements are in cups, sorry!

Turkey and leek shepherd’s pie

Serves:6

Ingredients

Filling
2 teaspoons extra-virgin olive oil
2 large leeks thinly sliced
2 thinly sliced carrots
3 cloves garlic, minced
1/3 cup dry white wine
3 tablespoons all-purpose flour
2 cups chicken Oxo
2 cups diced cooked turkey
1 cup frozen peas
1/4 teaspoon salt
Freshly ground pepper to taste

Mashed Potatoes
2lbs potatoes
butter and milk to taste
Method

1) To prepare filling: Preheat oven to 220°C. Heat 2 teaspoons of oil in a large frying pan over medium heat. Add leeks and carrots and cook until the leeks soften. Add garlic and cook for a further minute.
2) Add flour and cook, stirring constantly, until the flour starts to turn light brown. Stir in Oxo and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender.
3) Add turkey and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch casserole dish and set aside.
4) To mash potatoes: Place potatoes in a large saucepan and add cold water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender.Drain and return the potatoes to the pan.
5) Mash the potatoes with a potato masher and add milk and butter to taste.
6) Spread the potatoes on top of the turkey mixture. Bake until the potatoes and filling are heated through and the top is golden brown - 25 to 30 minutes.
Hectic Mum top tip: Try including sweet potato in your mash for a lighter (very tasty) alternative.