Bonnie says: This dish is a great way to use leftovers. Make the topping with pota­toes, sweet potatoes or a combination—you’ll need about 4 cups (1 L). You can use diced leftover cooked vegetables in the turkey mixture. Leftover roast chicken, beef or lamb work well, too.

If you prefer a chunky filling, do not grind turkey in a food processor.

Ingredients

1 lb (500 g) Yukon Gold or baking potatoes, peeled and cut into chunks
1 lb (500 g) sweet potatoes, peeled and cut into chunks
2 cloves garlic, thinly sliced
½ cup (125 mL) milk, hot
Salt and pepper, to taste
4 cups (1 L) diced cooked turkey
1 tbsp (15 mL) olive oil
1 onion, chopped
1 carrot, diced
1 cup (250 mL) peas
¾ cup (175 mL) tomato sauce or gravy
¾ cup (175 mL) ketchup
1 tbsp (15 mL) Worces­ter­shire sauce
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) hot red-pepper sauce, optional

Get Cooking!

1. Cook potatoes, sweet potatoes and garlic in a large saucepan of boiling water, until tender. Drain well. Mash with hot milk and season with salt and pepper.
2. Meanwhile, place turkey in a food pro­ces­sor and chop until fine.
3. Heat oil in a large, deep nonstick skillet, on medium heat . Add onion and carrot and cook gently for 5 to 8 minutes, or until tender. Add peas and turkey to the skillet, and heat thoroughly. Add tomato sauce and ketch­up, then bring to a boil. Stir in Worces­ter­shire, soy and hot-pepper sauces.
4. Place turkey mixture in a lightly oiled 8-­inch (1.5-L) square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350°F (180°C) oven for 30 to 40 min­utes, or until very hot and crusty on top.

Makes 6 servings

Nutrition Facts: 1 serving has 356 calories, 32 g protein, 7 g fat, 41 g carbohydrate, 4 g fibre.

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