What a hard fought race, Milk and Carrot battling in out on the first corner and Pineapple’s sprint finish. Turkey clearly didn’t have the legs for it but the best fruit won. That was the first and possibly the last time we will ever see veg race, Carrot may need some anger management after that performance. For our losing racers we’ve got the perfect recipe to turn those frowns around. This twist on a classic shepherd’s pie is filled with leftover turkey in a creamy cheese sauce and topped with a carrot mash.
Turkey “Shepherd’s Pie” with carrot and milk
- 4 medium carrots
- 2 medium potatoes
- 60g unsalted butter
- 2 tbs flour
- 320ml semi-skimmed milk
- 80g grated cheese (cheddar or similar)
- 250g leftover roasted turkey
- 60g sweetcorn
- 60g frozen peas
Peel and cut the carrots into slices of about 3cm, and peel and cut the potatoes into good sized pieces; about three pieces per potato. Boil the carrots for 5 minutes, then add the potatoes and cook until both are soft enough to mash. Drain and mash until smooth. Mash in 30g of the butter. Season to taste.
Place the remaining 30g of butter into a saucepan and melt over a gentle heat, add the flour and stir in to make a smooth paste. Cook for a few minutes stirring all the time.
Slowly start to add the milk, bit by bit, stirring all the time, until you have a smooth liquid without lumps. Add the remainder of the milk and simmer until you have a smooth sauce. Season to taste with salt and pepper. Add the cheese and stir into the sauce.
Remove from the heat and stir in the turkey, sweetcorn and peas. Divide between 4 individual pie dishes or individual casseroles.
Cover with the carrot and potato mash, pressing down with a fork into an even layer.
Bake at 200C / 180Fan / GM 6 for about 15 mins until the pie filling is piping hot and bubbling. Finish under the grill for a few minutes to crisp up the topping.
Recipe, photography and styling by Helen Best-Shaw, Fuss Free Flavours (http://fussfreeflavours.com) for The Co-op Insurance.