Ingredients

• 200g of turkey. Chopped into chunks
• 1 tin of beans.
• 1 onion. chopped
• 1 carrot. Chopped into chunks
• 2 large mushrooms. Chopped.
• 8 medium sized potatoes. Peeled and quartered.
• A pinch of salt and pepper.
• A table spoon of oil.
• 2 table spoons of butter.
• A splash of milk.

Optional:

• 1 table spoon of brown sauce.
• 1 clove of garlic. Crushed or chopped.
• 20g cheese.

Method

• First of all get your potatoes into a saucepan of simmering hot water. Do the same for the carrots. This allows the carrots to be extra soft and juicy. Don’t forget your seasoning. Add your salt and pepper to both saucepans.
• Now get your frying pan out and add the oil.  Chuck in the chopped onion and cook on a medium heat until soft.
• Now add your turkey chunks to the onion and cook until brown. Add your garlic and mushrooms and cook for a further 3 minutes.
• Put contents into a deep cooking bowl. Now add your tin of beans and brown sauce.
• Once the carrots and potatoes are soft. Drain! Now add the carrots to the deep cooking dish.
• Keep the drained potatoes in the saucepan and get your masher out. Add the butter and milk and keep mashing until creamy and smooth. Your can add a little extra butter or milk for added texture or creaminess.
• Now add the creamy mix on top of the turkey, beans and vegetables. Us the back of a spoon to even out. You can also use a fork to add a little pattern or give the creamy potatoes some lift.
• Sprinkle with cheese.
• Now stick in the oven for 10 minutes on gas mark 7. Or fan assisted 180c.

Voila! A grand hardy meal for all the family.

Great served with thick wedges of buttered bread.