Serves 4-6

360g leftover roast turkey breast, torn
1 onion, chopped
400g frozen peas
200g Cheddar, grated
300g mashed potatoes

For the béchamel sauce:
25g butter
2 tbsp plain flour (gluten-free if necessary)
300ml chicken stock (gluten-free if necessary)
100ml double cream
Salt and black pepper

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. To make the béchamel, melt the butter in a saucepan over a low heat. Whisk in the flour and cook for one minute, then stir in the stock a little at a time to make a smooth sauce.
3. Stir in the cream and cook until the sauce just comes to the boil. Season well and remove from the heat.
4. Place the turkey in an even layer on the bottom of a baking dish. Top with a layer of onion and a layer of peas so that the turkey is no longer visible.
5. Pour over the sauce, then sprinkle with half of the Cheddar.
6. Stir together the mashed potatoes with the remaining Cheddar; spoon over the top of the pie and spread into an even layer to cover.
7. Bake for 30-40 minutes until golden brown on the top and heated through.

Per Serving: 321 kcals, 13.9g fat (8g saturated), 25.1g carbs, 6.3g sugars, 23.9g protein, 4.4g fibre, 1.2g sodium