Turkey and ham pie

Rachel Allens turkey and ham pie is a great way to used up leftover turkey around Christmas time
By Rachel Allen
Turkey and ham pie
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the mashed potato topping:

  • 1 kg floury potatoes, unpeeled
  • 150 ml milk
  • 25 g butter
  • 2 eggs, whisked

For the pie filling:

  • 25 g butter
  • 1 onion
  • 25 g plain flour
  • 225 ml double cream
  • 225 ml chicken stock, or leftover gravy
  • 675 g cooked turkey and ham, shredded or cut into 2cm chunks
  • 1 tbsp marjoram or tarragon, chopped
  • 400 g broccoli

Method

1. For the mashed potato topping: Place the potatoes in a large saucepan of salted water and bring to the boil. Boil for 10 minutes, then pour out all but 4cm of the water, reduce the heat to very low and continue cooking the potatoes for another 2030 minutes or until a skewer or sharp knife goes in easily. Dont be tempted to stick a knife into the potatoes while they cook as the skins will break and they will disintegrate.

2. Drain the potatoes and peel while they are still hot, using a clean tea towel to protect your hands. Place the peeled potatoes in a large bowl and mash by hand until they are free of lumps. Alternatively, place in an electric food mixer and use the paddle attachment to mash them.

3. Pour the milk into a small saucepan and bring to the boil. Mix the butter in with the potatoes, seasoning with salt and pepper to taste, then add the eggs. Mix in the boiling milk and stir to a smooth consistency. You might not need all the milk or you might need a little more it depends on how dry the potatoes are.

4. For the filling: Preheat the oven to 180C/160C fan/gas 4. Melt the butter in a large saucepan on a medium heat, add the onion and fry gently for 810 minutes or until completely soft and a little golden around the edges.

5. Meanwhile, if using raw broccoli, place a saucepan of water on a high heat and add a good pinch of salt. When the water comes to the boil, drop in the broccoli florets and cover with a lid, keeping the pan covered until the water comes back up to the boil. As soon as it begins to boil, remove the lid and cook the broccoli for 24 minutes or until just tender it should still have a little bite to it. Drain the broccoli and set aside.

6. Add the flour to the onions and, using a whisk to mix it in, cook for 1 minute, then pour in the cream and stock, whisking all the while to mix them in. Bring to the boil, then reduce the heat and simmer for 12 minutes or until the sauce has thickened a little.

7. Stir in the turkey and ham, chopped herbs and the freshly cooked or leftover broccoli, then season to taste with salt and pepper. Pour into a 20x30cm ovenproof dish and top with the mashed potato, spooning it on in dollops and spreading with a fork.

8. Bake in the oven for 2530 minutes or until golden brown on top and bubbling hot.

Want to see more Christmas ideas? Take a look at all of our Christmas leftovers recipes.

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