Poultryman’s Pie

Name: Poultryman’s Pie
Ingredients: 900 g/2 lb potatoes; 75 g/3 oz Cheddar cheese, grated; 150 ml/¼ pint double cream; 2 eggs; ¼ nutmeg, grated; 900 g/2 lb skinless boneless cooked turkey; 2 large onions; black pepper; salt; handful fresh sage leaves; 2 teaspoons ground cinnamon; 75 g/3 oz butter; 450 g/1 lb tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is really just a Christmas-season shepherd’s pie but made with leftover turkey instead of lamb. A nice, homely dish after all the more elaborate feasting.

Ingredients

900 g/2 lb potatoes
150 ml/¼ pi

Main course
Pie
Gluten-free
Christmas

Method

Peel the potatoes and boil until tender, then drain and mash them with the cream, 50 g/2 oz of the cheese and the grated nutmeg. Whisk the eggs until frothy and mix them with the mashed potatoes. Sea