|make your stomach happy||.||
Transfer the mixture to a bowl and add the water to it. Slowly gather it
all up into a ball —
you can use a rubber spatula if you like, but I
find it goes faster just using my hands to sort of squash and gather,
squash and gather, until the mixture attains cohesion. If you're finding
it impossible to get everything to stick together, add another few drops
of cold water (go easy on this!)
5. Add the potatoes and cook for another few minutes, until the edges of the potatoes have begun to turn translucent. Add the stock and thyme and bring to a boil. Lower the heat and partially cover, simmering until the potatoes are cooked through (30-40 minutes).
6. In another saucepan, melt the butter and add another two tablespoons of olive oil. Stir in the flour to make a smooth, thick paste, and cook over medium-low for a couple of minutes. Add the milk and stir until thickened. Combine the milk mixture with the stock mixture, and add the turkey and peas. Cook for a few minutes until slightly thickened.
Season to taste with plenty of pepper and salt.