Leftover Turkey Pie with Sweet Potato Mash
A creamy leftover turkey pie with ham, vegetables and a cheesy sweet potato topping. A comforting way to use up Christmas or Thanksgiving leftovers.
Servings: 6 servings
Calories: 540kcal
Ingredients
Pie filling:
- 1 tablespoon of Olive oil
- 1 Onion diced
- 2 Garlic cloves crushed
- 300 g of Leeks sliced
- 2 Carrots diced
- 100 g of Mushrooms sliced
- 250 ml of Vegetable stock (low salt)
- 1 teaspoon of Dijon mustard
- ½ teaspoon of Dried oregano
- ½ teaspoon of Marjoram
- 200 g of Reduced fat crème fraîche
- 50 g of Mature cheddar grated
- 500 g of Leftover turkey shredded
- 120 g of Ham chopped
- 200 g of Sweetcorn drained
Sweet potato topping
- 800 g of Sweet potato peeled and chopped
- 80 ml of Whole milk
- 1 ½ tablespoon of Butter
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- 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.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.
Notes
- Don't overcook the turkey. It's already cooked, so add it towards the end of preparing the filling. It only needs to be heated thoroughly during baking.
- Make sure the filling isn't too watery. Mushrooms release quite a lot of moisture, so cook this off before adding the stock. If the sauce is still thin, let it reduce further before assembling the pie.
- Cook raw carrots until nearly tender. They take longer than mushrooms and leeks, so don't rely on the baking time alone to soften large pieces.
- Drain the sweet potatoes well. Excess water will make the mash loose and more likely to sink into the filling.
- Use leftover gravy. Swap the creamy sauce for leftover turkey gravy if you prefer a richer, more traditional flavour.
- Try a pastry topping. Puff pastry, filo or shortcrust are all alternatives if you don't want mashed potato.
- Use leftover chicken instead. This makes a delicious chicken and vegetable pie any time of year, not just after Christmas.
- Taste before adding salt. Ham, cheese, mustard and stock can all be salty, particularly when you're using Christmas leftovers.
Nutrition
Serving: 1portion | Calories: 540kcal | Carbohydrates: 49g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 773mg | Potassium: 1045mg | Fibre: 7g | Sugar: 13g | Vitamin A: 23383IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 3mg
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