Lite Box­ing Day pie

CALS 481 | SAT FAT 7.7g | SUGAR 8.6g | SERVES 6

Women's Health (UK) - - EAT SMART -

IN­GRE­DI­ENTS 1kg left­over pota­toes, sweet pota­toes, car­rots, parsnips, Brus­sels sprouts and greens • 2 tbsp olive oil • 3 onions, diced • 4 leeks, sliced • 800g turkey meat, shred­ded • 2 tbsp plain flour • 600ml chicken stock • 300ml low-fat crème fraiche • sea salt and black pep­per


1. Pre­heat the oven to 180°C. Crush the pota­toes in a large bowl with the back of a wooden spoon.

2. Chop the car­rots and parsnips into small pieces, thinly slice the greens, then add most of the veg to the bowl with the pota­toes. Com­bine and crush to cre­ate a chunky mash – leav­ing a few to dec­o­rate the pie at the end.

3. Heat 1 tbsp olive oil in a fry­ing pan. Add a third of the onion and cook for 5 mins un­til soft. Add the mash to the pan with a splash of wa­ter and cook for a fur­ther 5 mins. Take off the heat and set aside.

4. Place the rest of the olive oil in a sep­a­rate pan, throw in the leeks and re­main­ing onions and fry for 5 mins un­til soft. Add the turkey and cook for an­other 5 mins.

5. Coat the mix­ture with flour. Pour in the chicken stock and crème fraiche, then sea­son. Stir and re­duce the heat – sim­mer for about 10 mins un­til it thick­ens slightly.

6. Trans­fer the mix­ture to a bak­ing dish and spread the mash over the top, top­ping with the re­main­ing veg. Bake for 20 mins un­til the top­ping be­comes crispy. Serve with a dol­lop of fes­tive cheer.

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