St Helen's Farm spicy turkey feast

    1 hour 10 min

    A deliciously turkey breast dish made using goats' dairy products. The goat milk and butter make a fabulous white sauce.


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • Spicy turkey filling
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 25g St Helen's Farm goats' butter
    • 400g diced turkey breast
    • 2 teaspoons chilli powder
    • 1 teaspoon paprika
    • 1 (410g) tin red kidney beans, drained
    • 150g mushrooms, diced
    • 1 red or green pepper, diced
    • 2 cloves garlic, crushed, or equivalent granules
    • 1 (400g) tin chopped tomatoes
    • 2 teaspoons tomato puree
    • 1 teaspoon oregano
    • 1 teaspoon mixed herbs
    • Salt and freshly ground black pepper, to taste
    • Topping
    • 280ml St Helen's Farm goats' milk
    • 25g St Helen's Farm goats' butter
    • 3 teaspoons plain flour
    • 100g St Helen's Farm goats' cheese, grated
    • 2 medium eggs, beaten

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas 5.
    2. For the spicy turkey filling: using a large saucepan fry onion and celery in the butter for 3 minutes. Add the turkey and fry for a further 2-3 minutes to seal. Sprinkle in chilli powder and paprika, stir well for 1 minute.
    3. Add beans, mushrooms, pepper, garlic, tomatoes, puree, herbs, salt and pepper. Stir to form a thick mixture, bring to boil.
    4. Cover and simmer for 30 minutes, stirring occasionally then pour into 4-6 deep ovenproof dishes (or one large dish).
    5. For the topping: place milk, butter and flour in a medium sized saucepan. Bring to the boil, stirring constantly and simmer for 2 minutes.
    6. Remove from heat, and stir in half the cheese, cool slightly. Beat in eggs and seasoning to taste.
    7. Pour over turkey mixture and sprinkle with reserved cheese, bake for 25-30 minutes (45-50 minutes for large dish), until golden brown and serve with a crisp salad.

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