Turkey Hotpot recipe
information
Traditional English hotpots made with crispy potato toppings have long been a winter family favourite. Lean turkey ensures the dish is healthy as well as satisfying. Spinach or cabbage go well with this dish.
Preparation time : 45 minutes,
Cooking time : 2 1/2 hours,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 405
ingredients
A mixture of turkey and vegetables hidden under a blanket of crispy potatoes makes a tasty winter meal.
1 1/2 lb (700 g) boneless turkey breasts
1 tablespoon virgin olive oil
1 large onion
8 oz (225 g) carrots
8 oz (225 g) swede
8 oz (225 g) turnips
3 sticks celery
1 large leek
1 oz (25 g) plain flour
14 oz (400 g) can chopped tomatoes
3/4 pint (450ml) chicken stock
2 teaspoons fresh thyme or 1 teaspoon dry
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 lb (900 g) large potatoes
1 oz (25 g) butter
1 tablespoon virgin olive oil
1 large onion
8 oz (225 g) carrots
8 oz (225 g) swede
8 oz (225 g) turnips
3 sticks celery
1 large leek
1 oz (25 g) plain flour
14 oz (400 g) can chopped tomatoes
3/4 pint (450ml) chicken stock
2 teaspoons fresh thyme or 1 teaspoon dry
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 lb (900 g) large potatoes
1 oz (25 g) butter
method
1. Cut the turkey breasts into 1 in (25 mm) cubes. Heat the olive oil in a large casserole dish. Add the turkey pieces and cook over a moderate heat for 5 minutes, stirring continually, until lightly browned.
2. Remove the turkey with a slotted spoon, leaving the oil in the dish, and put to one side.
3. Thinly slice the onion, carrots, swede, turnips, celery and leek. Add them to the oil remaining in the dish and cook for 2 - 3 minutes, turning continually.
4. Return the turkey to the dish and stir in the flour. Add the canned tomatoes, stock and herbs. Season lightly to taste and bring to the boil.
5. Scrub and peel the potatoes, then thinly slice them. Remove the dish from the heat and arrange the potato slices to cover the top of the turkey and vegetables, starting from the outside and working inwards, overlapping in concentric circles. Dot the potatoes with little bits of butter.
6. Cover the dish with a lid, or with foil wrapped tightly over it, and cook in the preheated Oven for about l 3/4 hours, then uncover and cook for a further 45 minutes until the potatoes are really crisp and golden. Serve immediately.
2. Remove the turkey with a slotted spoon, leaving the oil in the dish, and put to one side.
3. Thinly slice the onion, carrots, swede, turnips, celery and leek. Add them to the oil remaining in the dish and cook for 2 - 3 minutes, turning continually.
4. Return the turkey to the dish and stir in the flour. Add the canned tomatoes, stock and herbs. Season lightly to taste and bring to the boil.
5. Scrub and peel the potatoes, then thinly slice them. Remove the dish from the heat and arrange the potato slices to cover the top of the turkey and vegetables, starting from the outside and working inwards, overlapping in concentric circles. Dot the potatoes with little bits of butter.
6. Cover the dish with a lid, or with foil wrapped tightly over it, and cook in the preheated Oven for about l 3/4 hours, then uncover and cook for a further 45 minutes until the potatoes are really crisp and golden. Serve immediately.
serving amount
serves 6
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