Perfect at any time of the year but especially great and useful recipe for using up leftover turkey after festive time.

Preheat the oven to 190°C/gas mark 5.

Start with the filling. In a large pan cook the diced onion in the oil over medium heat until soft, add the minced garlic and cook for 3 min.

When the garlic has softened, add the minced turkey and stir occasionally, add the spicy paprika, diced mushrooms, fresh peas and parsley and season to taste. Let it cook over low heat for a further 10 min and then switch off the heat and let it cool.

In the meantime, make a potato, carrot and swede mash:
Cook the potatoes, carrots and swede till they are soft and pass through a potato ricer, while still warm mix in the butter and then let it cool completely.

Add the flour and eggs, mix until well incorporated. Butter and flour an oven-proof dish or loose base mould.

Now build layers of potato dough, a layer of turkey and to finish another layer of the potato dough. Dust the top with grated cheese and bake for 60 min. Let it rest for about 20 min and serve.

TIPS:
The mash (without the flour and eggs) and filling can be made the day before and assembled the next day.
The use of egg and flour in the mash makes the mash-dough stiffer and easier to slice without collapsing.

Enjoy!