Turkey Leftovers Hotpot

Ingredients:

600g left-over turkey, cubed
400g left-over vegetables
3 tbsp butter
100g lardons (or fatty bacon, cubed)
350g onions, peeled, halved lengthways and cut into 1cm wedges
1 tbsp plain flour
600ml hot water
1/2 tsp Worcestershire sauce
1 bayleaf
2 sprigs of fresh thyme
1kg potatoes, peeled and cut into 2cm thick slices
salt and freshly-ground black pepper, to taste

Method:

Arrange the turkey pieces and vegetables in the base of a large oven-proof casserole dish.

Heat the butter in a large frying pan and use to fry the bacon lardons until they begin to crisp. Now add the onions and fry until soft and lightly browned at the edges (about 10 minutes. At this point, scatter the flour over the top and mix to combine. Gradually work in the hot water until smooth then add the Worcestershire sauce to flavour. Adjust the seasonings to taste then bring to a simmer and pour into the casserole dish.

Add the bayleaf and thyme sprigs then arrange the potato slices in overlapping layers on top, so that the entire contents of the casserole are covered. Season the potatoes then add a few pieces of butter.

Cover with a tight-fitting lid then transfer to an oven pre-heated to 170°C and bake for about 90 minutes. At this point remove the lid and cook for a further 50 minutes, or until the potatoes on top are crisp and well browned.

Remove the bayleaves and thyme sprigs and serve with carrots or green vegetables.

Find more traditional Christmas Recipes Here.