Turkey Thai Hot Pie
1 tbsp organic butter or coconut oil
2 onions, chopped finely
500g turkey mince
2 garlic cloves, chopped finely
2 shallots, chopped finely
1 stick fresh lemongrass, minced
1 tbsp galangal, minced (optional)
10 cherry tomatoes, chopped
3 green finger chillis
5 lime leaves
1 tsp chilli flakes
400ml light coconut milk
1 large all-purpose potato, cut into 1 inch thick cubes
1 cauliflower head, grated
Salt and white pepper
In a large pan, melt the butter or oil and fry the onion until softened. Add the turkey mince and cook gently until browned. Season well.
Add the garlic, shallots, lemongrass and galangal and cook for 1 minute. Add the tomatoes, chillis, lime leaves, chilli flakes and most of the coconut milk (reserving a few tablespoons for the mash).
Season well and simmer for 10-15 minutes. Preheat the oven to 160˚C.
Bring a saucepan of salted water to the boil and cook the potato for 10 minutes. Add the cauliflower and cook for a further 2 minutes. Drain well, return to the saucepan and mash with a fork. You may want to add a small amount of butter or olive oil to soften up the mash. When all the lumps are gone, add the remaining coconut milk to the mash. Season well.
Spoon the turkey mixture into a rectangular oven dish. Top with the mash. Cook for 45 minutes and serve.