Hello, thank you for stopping by to take a look at my recipe for Turkey and Leek Pie, topped with mountains of mashed potato. Because, this is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving. Alternatively you could use cooked chicken such as my Lemon Thyme Roast Chicken.
Waste Not, Want Not:
Since the news if filled with statistics and reports of how much food we throw away and waste as a nation, creating recipes using up leftovers is a priority for me. While I am not suggesting you try to make a pie out of the gooey apple, fermenting at the bottom of the fruit bowl, there are ways that we can use up leftovers. And, as many of us eat turkey over the Christmas period and roast chicken throughout the rest of the year, there can be leftover meat. So, having delicious, easy recipes that use up leftovers, makes both practical and economical sense.
While we had a delicious, roasted turkey crown for Sunday dinner yesterday, I was left with a complete, cooked turkey breast. Although I enjoy cold turkey and chutney sandwiches, my aim was to create a meal out of the leftovers.
So, today I decided to make this turkey and leek pie, topped with creamy mashed potatoes. Alternative toppings for this pie could include; sliced potatoes, flaky pastry, savoury crumble topping, herbed breadcrumbs. If you do try any of these suggestions, please let me know how you get on?
Recipe : Turkey and Leek Pie serves 6
1 1/2 – 2 lb (750g/1Kg) Cooked Turkey – or chicken, cut into 1 inch/2.5cm chunks note: if the turkey or chicken has been frozen AFTER cooking the pie cannot be re-frozen
2 Medium Leeks
100g/4 oz Butter (split in two)
1 tbsp Olive Oil
2 tbsp Vermouth or White Wine – use Martini Extra Dry
1 tbsp Plain White Flour – *alternatively to make this gluten free add 1tbsp cornflour mixed with 2tbsp water after adding the milk to the sautéed leeks.
1/2 of a Chicken/Vegetable Stock Cube – I use Knorr
6tbsp Whole Milk – alternatively you can use double cream (heavy cream)
1.5 Kg/3.5lb Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)
2 Sprigs Fresh Thyme
Salt and Freshly Ground Black Pepper
Preparing the mashed potato topping:
- First of all 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 a splash (3tbsp) of 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.
Creating the pie filling:
- Chop the leeks into small dice, rinse thoroughly and pat dry with a clean kitchen towel.
- Place 2 tablespoons of butter and 1 tablespoon of olive oil into a frying pan over a medium heat.
- As soon as the butter melts add the leek to the pan.
- Add a pinch of salt and sauté over a low heat until they become soft and slightly translucent.
- Next add 1 tablespoon of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes. *see recipe for gluten free option.
- Add a splash of Vermouth or white wine. Mix thoroughly over a low heat, cooking for a couple of minutes.
- Next add 3-4 tablespoons of milk and stir continuously.
- The sauce will still be thin at this stage. Continue stirring. After a few minutes the sauce will thicken.
- Crumble in half of a chicken stock cube. Alternatively dissolve the stock cube in a couple of tablespoons of hot water, then add to the pan.
- As soon as the stock is incorporated have a quick taste and season to taste.
- Strip 2 fresh Thyme sprigs and add the leaves to the 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 with the cold leek sauce.
- Spoon the mashed potatoes around the outside edge of the pie, working towards the centre.
- Using a fork, ensure the mash seals the pie around the edge to stop any sauce leaking out during baking. Likewise ensure the potato topping covers the pie evenly with no gaps.
- Drag the fork across the surface of the mashed potato. As doing so will ensure an extra crunchy topping once baked.
Storing, baking and serving the pie
- 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.
- Alternatively, double wrap in cling and popinto the freezer for up to one month – defrost overnight in the fridge before reheating.
- To bake the pie, preheat the oven to 190C/170C fan, 350F, gas mark 4.
- Place the pie dish on to a baking sheet and place in the middle of the oven.
- Bake for 1 hour until bubbling around the sides, golden and crunchy on top and piping hot all the way through.
The ultimate comfort food. I like to serve this turkey and leek pie with steamed savoy cabbage.
If you have enjoyed this recipe for Turkey And Leek Pie you may also like these:
When I am creating a meal using leftovers, it gives me an extra buzz. Because not only am I reducing waste, an entirely new dish is being made. Especially over the holiday period, when large joints of meat are cooked there can be a temptation to simply bin any leftovers. Whereas having a few, simple recipes on hand can actually make it easy and fun preparing meals.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.Share