Method

1. Preheat oven to 200°C / 400°F / Gas Mark 6
2. Grate the potatoes with a cheese grater. Then pat the potato dry with kitchen towel, this removes the starch
3. Heat the oil in the frying pan and add the potato, cook for 5 minutes
4. When the potato is cooked, spread it over the bottom and sides of a casserole dish to form a crust
5. Remove all fat from the rasher, chop finely, add it to the frying pan and cook for 5 minutes
6. Trim the stalks of the Brussels sprouts removing any outer leaves. Wash and dry on a paper towel and then cut in to quarters
7. Peel the onion and chop it finely
8. Add the chopped onions, Brussels sprouts, cooked turkey and ground black pepper to the rashers and stir well. Cook for a further 5 minutes
9. Spread this mixture over the potatoes in the casserole dish
10. In a bowl mix the soup, cheese and milk and then pour over the mix in the casserole dish
11. Place the dish in the oven for 25 minutes until golden brown