Forgive me for talking about 'after Christmas' when we are barely into December, but I'm going to anyway, because we all need ideas for using up the leftover turkey.
I was provided with a Bernard Matthews Golden Norfolk turkey to cook and make a dish with the leftovers.
In the past I've made turkey spring rolls, curry, soup and lots of lots of sandwiches to use up the leftovers, but in the new year when I can't look at another buffet I crave a good home cooked comfort meal. This turkey cottage pie is exactly that; a warming, satisfying dish topped with buttery mash.
Turkey Cottage Pie
tbsp olive oil
large onion, chopped
clove of garlic, crushed
2 carrots, peeled & diced
400ml turkey stock (reserved from roasting the turkey)
2 tbsp Worcestershire sauce
tbsp dried rosemary
1 courgette, diced
approx 1kg mashed potato
- Heat the oil in a pan & fry the onion until starting to brown
- Add the garlic & carrots & fry for a minute longer
- Add the stock, worcestershire sauce and rosemary
- Stir well & place the lid on and simmer for 10 minutes
- Add the courgette & turkey and simmer for a few minutes longer
- Mix the cornflour with a little water and add to the pan, stirring well
- Transfer to an ovenproof dish and top with mash
- Place in a preheated 180C oven until the mash is golden brown
It definitely made a nice change to the usual turkey curry.
I was recently invited to a 'Bootiful Ideas' event hosted by Bernard Matthews at the fab Horniman Museum in Forest Hill, London. During the event we were given some food styling tips by stylist Olia Hercules, had chance to meet other bloggers and sample some existing products as well as give our views on some potential new ones - fingers crossed that my favourite makes it to the shelves!
It's always nice to attend blogger events and meet new bloggers, especially when the kids are invited too, and this time I got to spend a day with my budding food stylist Hanna.
We even got to take a few samples home and Jack was treated to a 'Turkey Munchkin'.