The hearty supper : Poulterer’s pie

Serves 6-8

• 500g potatoes
• 500g sweet potatoes
• 250g creme fraiche
• 80g strong cheddar cheese
• 0 whole nutmeg
• 2 red onions
• 1g skinless cooked turkey meat
• 500g fresh tomatoes
• 3 tbsp rapeseed oil
• 2 tsp ground cinnamon
• 0 tsp dried oregano
• 25g butter
• 0 black pepper

Step 1
Peel the potatoes and sweet potatoes.

Step 2
Cut up roughly – the sweet potatoes should be in slightly larger pieces.

Step 3
Steam or boil together until both are soft, then put into a bowl, add the creme fraiche and about two-thirds of the grated cheddar.

Step 4
Grate in the nutmeg.

Step 5
Mash everything together thoroughly, then season with salt and pepper to taste.

Step 6
Preheat the oven to 180C/350F/gas mark 4.

Step 7
Peel the onions and chop them fairly small.

Step 8
Cut the turkey into small pieces, either very briefly in a food processor or by hand.

Step 9
Put the tomatoes in a bowl, pour boiling water over them and leave for a minute or so, then drain, peel and cut up roughly.

Step 10
Put the rapeseed oil in a large, deep frying pan over a fairly high heat.

Step 11
Add the onions and stir around until they begin to brown.

Step 12
Stir in the cinnamon, remove from the heat and tip it into a large bowl.

Step 13
Add the chopped turkey and tomatoes with the oregano and a good seasoning of ground black pepper and sea salt.

Step 14
Mix well together and spoon into a large, fairly shallow ovenproof dish.

Step 15
Spread the potato mixture over the top and dot with the butter and remaining grated cheese.

Step 16
Cook in the centre of the oven for 45-55 minutes until richly browned.