Meat-based recipe
Turkey, carrots, parsnips, swede and onions simmer beneath overlapping potato slices for a warming one-dish meal. It makes practical use of stored allotment roots and provides a gentler alternative to a large roast.
Ingredients
- 600g, cut into 3cm pieces Turkey thigh, boneless and skinless
- 2, thickly sliced Carrots
- 2, thickly sliced Parsnips
- 250g, peeled and cut into 2cm cubes Swede
- 2, sliced Onions
- 600g, thinly sliced 3mm Floury potatoes
- 500ml, hot Turkey or chicken stock
- 1 tbsp Plain flour
- 3 sprigs Fresh thyme
- 1 tbsp Vegetable oil
- 15g, melted Butter
- to taste Salt and black pepper
Equipment
Large frying pan · 2-litre ovenproof casserole with lid · Sharp knife or mandoline · Food thermometer
Method
- Heat the oven to 180°C (160°C fan). Heat oil in a frying pan and brown turkey in batches for 3–4 minutes; it need not cook through. Transfer to the casserole.
- Cook onions in the pan for 5 minutes until softened. Stir in flour for 1 minute, then gradually add hot stock, scraping up browned bits. Bring to a simmer and pour over turkey.
- Add carrots, parsnips, swede, thyme, salt and pepper. Cover and bake for 35 minutes so the roots begin to soften.
- Arrange potato slices in overlapping rows over the top. Brush with melted butter, season lightly and cover again. Bake for 25 minutes, then uncover and bake for 20–25 minutes until the potatoes are tender and golden.
- Check several turkey pieces from the centre reach 75°C for 30 seconds or an equivalent safe time-temperature combination. The vegetables should be tender and the gravy bubbling; continue baking and recheck if necessary.
- Remove thyme stems and rest for 10 minutes before serving. Spoon through the potato crust to reach the gravy below.
Allotment tip
Cut the roots into similar-sized pieces and slice the potatoes evenly. If the potato topping browns before becoming tender, cover loosely with foil.
Cooking tips
Turkey thigh stays moist in a braise. Keep the lid on during the first stage so the roots soften in steam, then uncover to colour the topping.
Common mistakes to avoid
Do not rely on a browned potato top as proof that turkey is done. Check the centre of multiple pieces because hotpots heat unevenly.
Serving suggestions
Serve as it is, or with steamed kale, cabbage or Brussels sprouts.
Seasonal allotment note
Designed for autumn and winter roots. Work only with sound stored vegetables and remove any green or damaged potato portions before slicing.
Ingredient swaps
Use chicken thigh pieces and check each reaches the safe temperature. Turnip can replace some swede. For a gluten-free gravy, use cornflour slurry rather than wheat flour.
Allergens: Gluten (plain flour) Check stock label for celery and other declared allergens
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze. Reheat once until steaming hot all the way through. Freeze in individual portions; the potato topping will soften after thawing.