250g chestnut mushrooms, sliced
1 onion, finely sliced
4 garlic cloves, crushed
2 tbsp plain flour
300ml semi-skimmed milk
400ml chicken stock
300g crème fraiche
2 bay leaves
1 tbsp chopped thyme
Salt and freshly ground black pepper
500g cooked turkey meat, sliced into bitesize chunks
600g cooked veg (carrots, sprouts, swede, squash, courgette, peas, cauliflower, etc)
10 roast potatoes, sliced
50g cheddar cheese
Olive oil, drizzle
Step 1Preheat the oven to 180c/160c fan.
Step 2Melt the butter in a deep frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.
Step 3Add the mushrooms and continue stirring until the mushrooms are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.
Step 4Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an oven proof dish.
Step 5Lay over the sliced potatoes, sprinkle over the cheese and drizzle with olive oil.
Step 6Bake in the oven for 30 minutes until hot and bubbling.