Preheat and prep: Preheat your oven to 200°C (180°C fan). Grease a large, ovenproof frying pan or a 25cm x 30cm baking dish with a little oil. The smell of a warm oven starting is the first sign something good is coming.

Brown the turkey: Heat the olive oil in the ovenproof pan over a medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon. Cook for 5-7 minutes, until it’s no longer pink and you hear a satisfying sizzle. You want the meat to look golden brown and smell deeply savoury.

Build the flavour base: Reduce the heat to medium. Add the chopped onion and cook for 3-4 minutes, until it turns translucent and softens. The kitchen should smell sweet and aromatic. Stir in the garlic, thyme, and smoked paprika, cooking for another 30 seconds until fragrant.

Create the creamy sauce: Sprinkle the flour over the turkey mixture and stir constantly for 1 minute. This cooks out the raw flour taste. Slowly pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pan. Then, pour in the double cream. Bring the mixture to a gentle simmer. You’ll see it thicken slightly and the colour will become a pale, uniform tan.

Layer the potatoes: Remove the pan from the heat. Arrange half of the thinly sliced potatoes in an even layer over the turkey and sauce. They should overlap slightly like roof tiles. Season with a pinch of salt and pepper. Sprinkle over half of the cheddar and Parmesan.

Add the final layer: Arrange the remaining potato slices on top. Pour any remaining sauce from the bowl over the top. Finish by sprinkling the rest of the cheddar and Parmesan over the potatoes. The top should look like a patchwork of creamy cheese and potato edges.

Bake to golden perfection: Place the pan in the preheated oven. Bake for 25-30 minutes, uncovered. You’re looking for the top to be a deep golden brown and bubbling at the edges. The sauce should be thick and creamy, and a knife inserted into the centre should slide through the potatoes with little resistance. The smell of baked cheese and thyme will fill your kitchen.

Rest before serving: Remove the dish from the oven and let it rest on a wire rack for at least 10 minutes. This is the hardest part! The rest allows the sauce to set slightly, so you get neat, creamy slices instead of a soupy mess. The surface will relax and become less jiggly.