Pulled turkey & sweet potato mash ‘Sheppard’s pie’ with maple glazed parsnips Shepperd’s pie (Serves 4)

Eat With The Earth In Mind

Love Sheppard’s pie how about trying this fabulous twist on the traditional sheppard’s pie with tasty pulled turkey and sweet potato mash.

Method

Pulled turkey & sweet potato mash ‘Sheppard’s pie’

1. Preheat the oven to 150°C
2. Season the turkey leg with 10g salt
3. Heat a large casserole dish over a medium heat
4. Add oil and the turkey and fry on each side until browned.
5. Remove the turkey and set aside
6. Add the sliced onions, garlic, leek and carrots and sweat for 5–10 minutes, until softened
7. Return the turkey to the casserole, then add the rosemary & thyme, red wine and simmer until reduced by half
8. Add the chicken stock, return to a simmer, then transfer to the oven and cook for 3.5 hours.
9. Remove the turkey from the pan and allow them to cool enough to handle
10. Pass the chicken stock through a sieve and place in to a pan and reduce by half
11. Heat a frying pan on a medium heat, add the 100ml oil and sauté the diced carrot and celery until cooked
12. Tear the meat and jackfruit apart using a fork, then place it in the medium casserole with the cooked diced vegetables and mix it all together with the reduced chicken stock
13. Once cooled top with sweet potato mash and bake in a pre-heated oven at 180°C until golden brown and the core temperature is 75°C

Sweet Potato Mash

1. Cut the potatoes into equal chunks
2. Bake the sweet potatoes in a pre-heated oven set at 180°C for about 25 mins or until completely soft
3. Remove the sweet potatoes from the oven and push through a mooli until smooth
4. Add the milk and butter and gently warm again until smooth
5. Spoon the mash into a piping bag and pipe mash onto each dish covering the pie mix