Turkey and Leek Pie

Hi there, thank you for stopping by to take a look at my Recipe for Turkey and Leek Pie, topped with mountains of Mash.  This is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving!

Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce - pass me a plate I'm hungry?!!!!
Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce – pass me a plate I’m hungry?!!!!

The News has been awash with statistics and reports of how much food we throw away, or waste as a nation.  Now I’m not suggesting you try to make a pie  out of the gooey apple, fermenting at the bottom of the fruit bowl – however, lots of us eat Turkey over the holiday period and Roast Chicken (which makes a great substitute for this pie) throughout the rest of the year.  This recipe will show you one, easy way to make a delicious meal with leftover Turkey!!

Yesterday we had a roasted Turkey crown for Sunday dinner.  It was seriously yummy!  But, I was left with one complete Turkey breast, cooked and in the fridge!!!  What to do??

Today I decided to make a Turkey and Leek pie, topped with Mashed Potatoes instead of pastry.  Alternative toppings for this pie could include : sliced potatoes,  flaky pastry, savoury crumble topping, herbed breadcrumbs.  If you try any of these please let me know how you get on?

Recipe : This Pie will serve 6 people

1 1/2 – 2 lb  (750g- 1Kg) Cooked Turkey cut into 1 inch chunks

2  Medium Leeks

4 oz  Butter (split in two)

1 tbsp  Olive Oil

2 tbsp  Vermouth or White Wine

1 tbsp  Plain White Flour

1/2 of a Chicken Stock Cube

3 tbsp + extra  Whole Milk

1.5 Kg  Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)

2  Sprigs Fresh Thyme

Salt & Freshly Ground Black Pepper

Method :

Peel and chop the potatoes, place in a saucepan and cover with water.  Add  a pinch of salt, bring to the boil and then simmer until tender when pierced with a knife.  Drain the potatoes, place them back into the saucepan with 2 tbsp of butter and milk. Clamp on the lid and leave off the heat for 5 minutes.  Next, adding a good grinding of black pepper, mash the potatoes, set aside to cool.

Place 2tbsp of the butter and the Olive oil into a frying pan over a medium heat.  Chop the leeks into small dice, rinse thoroughly, pat dry and add to the melted butter and oil in the frying pan.

Bright green, uncooked leeks. They fill the pan!!
Bright green, uncooked leeks. They fill the pan!!

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

Add a pinch of salt and sauté over a low heat. You don’t want the leeks to colour,  just to become soft and slightly translucent.

The sautéed leeks have lost their bright colour and shrunk in the pan as they've cooked!
The sautéed leeks have lost their bright colour and shrunk in the pan as they’ve cooked!

Next add 1 tbsp of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes – this will ensure the finished sauce doesn’t have a floury flavour.

The flour mixes with the butter and oil to thicken the sauce once the liquid has been added.
The flour mixes with the butter and oil to
thicken the sauce once the liquid has been added.

Add a splash of Vermouth or white wine (if you prefer to not use alcohol, just skip this stage).  Mix thoroughly over a low heat, cooking for a couple of minutes – this stops the finished sauce from tasting floury!  Next add a good splash (30-40mls) of milk.

The sauce will have a very thin consistency. Keep stirring!!!
The sauce will have a very thin consistency. Keep stirring!!!
After a couple of minutes the sauce will thicken.
After a couple of minutes the sauce will thicken.

Crumble in half of a chicken stock cube. When fully incorporated into the sauce, have a quick taste and add salt and freshly ground black pepper to season.  Next strip 2 fresh Thyme sprigs and add the Thyme leaves to the leek sauce.  Set to one side and allow to cool.

Cut the cold, cooked Turkey (or chicken) into 1 inch chunks and place into a pie dish. Cover the Turkey with the leek sauce.

 

Turkey chunks covered in leek sauce, flecked with Thyme leaves.
Turkey chunks covered in leek sauce, flecked with Thyme leaves.

Now you can cover the Turkey/Leek mixture with mountains of Mashed Potato. Pile the mash up high and then, using a fork, ruffle up the surface (this will ensure an extra crunchy topping when cooked!).

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.
Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

At this stage the Turkey and Leek Pie can be wrapped in cling film and placed in the fridge for a couple of days until needed.  Or double wrapped in cling and popped into the freezer for up to one month – defrost overnight in the fridge before reheating.

To cook the pie, preheat the oven to 190C  (175C fan), place the pie dish on a baking sheet.  Place in the middle of the oven and cook for 1hour, until bubbling around the sides, golden and crunchy on top and piping hot all the way through.

Scrumptious......
Scrumptious……

The ultimate winter comfort food Turkey and Leek Pie, perfect for sharing and sure to put a smile on the face of those who try it!!!!!!

Until next time I hope I’ve inspired you to get creative with leftovers, smile and have fun.

Sammie xx

 

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