Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• chopped
• 680g/1lb 8oz leftover turkey
• diced
• 6 tomatoes
• seeds removed
• diced
• 150ml/¼ pint chicken stock
• 1 tsp Worcestershire sauce
• 225g/8oz diced leftover vegetables (carrots
• parsnips and sprouts)
• 115g/4oz frozen peas
• salt and freshly ground black pepper
• 450g/1lb roast potatoes
• 25g/1oz melted butter

Directions

• Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.
• Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes
• pour in the stock and Worcestershire sauce and bring to the boil.
• Simmer until it starts to thicken
• then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool.
• Preheat the oven to 200C/400F/Gas 6.
• Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured
• about 30 minutes.