Leftover Turkey Pie with Sweet Potato Mash
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon Olive oil
- 1 Onion (diced)
- 2 Garlic cloves (crushed)
- 300 g Leeks (sliced)
- 2 Carrots (diced)
- 100 g Mushrooms (sliced)
- 250 ml Vegetable stock (low salt)
- 1 teaspoon Dijon mustard
- ½ teaspoon Dried oregano
- ½ teaspoon Marjoram
- 200 g Reduced fat crème fraîche
- 50 g Mature cheddar (grated)
- 500 g Leftover turkey (shredded)
- 120 g Ham (chopped)
- 200 g Sweetcorn (drained)
- 800 g Sweet potato (peeled and chopped)
- 80 ml Whole milk
- 1 ½ tablespoon Butter
- ¼ teaspoon Fine sea salt
- ½ teaspoon Ground black pepper
Method
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Make the mash. Peel and chop 800 g of Sweet potato into evenly sized pieces.Boil for around 15 minutes, or until tender. Drain well and mash with 80 ml of Whole milk, 1 ½ tablespoon of Butter, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.If you're using leftover mash, you can skip this step.
- Cook the vegetables. Heat 1 tablespoon of Olive oil in a large pan. Add 1 Onion (diced), 2 Garlic cloves (crushed), 300 g of Leeks (sliced), 2 Carrots (diced) and 100 g of Mushrooms (sliced).Cook for around 8–10 minutes, stirring occasionally, until the carrots have started to soften and the moisture from the mushrooms has reduced.
- Make the creamy sauce. Add 250 ml of Vegetable stock (low salt), 1 teaspoon of Dijon mustard, ½ teaspoon of Dried oregano and ½ teaspoon of Marjoram. Simmer until the liquid has reduced slightly.Lower the heat and stir in 200 g of Reduced fat crème fraîche and 25 g of Mature cheddar. The filling should be creamy rather than watery.
- Add the leftovers. Stir in 500 g of Leftover turkey, 120 g of Ham and 200 g of Sweetcorn. Mix until everything is coated in the sauce, without boiling the cooked turkey.
- Assemble the pie. Transfer the turkey mixture to a large ovenproof dish.
- Top the pie: Spoon the sweet potato mash over the filling and spread it out evenly.
- Bake: Place in the oven for around 30 minutes, until the filling is bubbling and piping hot throughout.
- Add the cheese. Sprinkle over the remaining 25 g of Mature cheddar.
- Brown the top: Place under the grill for a few minutes, until the cheese has melted and is golden.
- Allow to stand: Leave the pie to stand for around 5 minutes before serving.