Turkey-Lurkey Pie

  • 50g/2oz margarine or butter
  • 1tbsp cooking oil
  • 1 onion, chopped
  • 450g/1lb turkey mince
  • 225g/8oz carrots, coarsely grated
  • 2tsp tomato purée
  • 1tsp plain flour
  • 2tbsp water
  • Pinch of dried thyme, optional
  • Salt and black pepper, to taste
  • 900g/2lb potatoes, peeled and cut into thick slices.


  1. Pre-heat oven to 190ºC/375ºF/Gas 5
  2. In a saucepan, heat 15g/½oz fat and the oil. Lightly brown onion and turkey.
  3. Add the carrots and tomato purée. Sprinkle in the flour and mix well. Add water, thyme and seasoning. Remove from heat and spoon mixture into a gratin dish.
  4. Layer potato slices on top slightly overlapping them. Sprinkle with salt and pepper and dot with the remaining fat. Cover with foil.
  5. Bake for 45-50 minutes until potatoes are almost cooked. Remove foil and raise temperature to 230ºC/450ºF/Gas 8. Cook for a further 15 minutes until potatoes are golden brown and crisp on the surface.
  6. Serve hot with vegetables or salad.