80 g butter
500 g boneless turkey, skinned and cubed
160 g plain wholemeal flour
500 ml fresh milk
Salt and pepper
10 ml chopped fresh sage
500g leeks, trimmed, sliced and washed
80 g small button mushrooms
2 ½ ml mustard powder
5 ml paprika
60 g Cheddar cheese, grated
30 g porridge oats
In a saucepan melt 30g of the butter, fry the turkey until browned.
Mix in 30g of flour and cook for a few minutes, slowly mix in the milk.
Heat stirring continuously until the sauce thickens. Cook for 10 minutes.
Season to taste.
Mix in the leeks, mushrooms and sage and gently cook for 10 minutes.
Pre heat oven 200°C (400°F) mark 6
In a bowl add the flour, mustard, paprika and butter. Rub together; mix in the oats and cheese.
Into an ovenproof dish spoon in the turkey and leek sauce.
Top with the crumble mixture and bake for 30 minutes.