Ok, so I originally wrote this post in the days between Christmas and New Year... then completely forgot about it. Not one to waste something good, I thought I'd share it with you anyway!
Nothing is better than pie and mash at this time of year, and what better opportunity than when you have a freezer full of turkey? This is the perfect recipe to use up the Christmas leftovers, but you could also make this with leftover meat from your Sunday roast.
You will need...400g turkey meat 2 leeksBacon or ham100ml white wine300ml chicken stockPlain flourDijon mustardCrème fraicheShortcrust pastry
Start by chopping your leeks, turkey and bacon. If you have ham leftover, use this instead of bacon! You could also use mushrooms instead of ham/bacon or in addition. In a pan, fry off the bacon and leeks until the leeks are softened. Mix in a tablespoon of plain flour and cook for a minute. Add the wine and cook on a high heat until it has reduced a bit. Then add the stock and mustard and leave to bubble until reduced down and the sauce is thickened. Season with salt and pepper if necessary, and then add the turkey. Stir through a tablespoon or two of crème fraiche (we forgot to do this, damn!) and put into a pie dish. Roll a layer of ready to roll shortcrust (or puff) pastry over the top and trim the excess. Crimp the edges with a fork, and generously brush over a beaten egg.Bake for about 30 minutes on 180C. Serve with mashed potato and veg - we went for corn on the cobs with plenty of butter and a pinch of salt.
