This Turkey Pie is another warming recipe. The turkey mince is leaner than using beef and by adding beans, you are bulking it out and can use less meat.
Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Chop 6 Sweet potato and boil for 15 minutes. Once cooked mash with 80 ml Whole milk, 20 g Butter and Sea salt and black pepper.
Heat 1 tablespoon Olive oil in a pan and cook 10 Mushrooms, 1 Onion, 2 Garlic cloves, 2 Leek and 2 Carrot for 5 minutes.
Add 500 g Leftover turkey, 6 slice Ham, 200 g Sweetcorn, 250 ml Vegetable stock, 0.5 teaspoon Marjoram, 0.5 teaspoon Dried oregano, 200 g Reduced fat creme fraiche, 50 g Mature cheddar and 1 teaspoon Dijon mustard. Mix Well.
Transfer to a large baking dish.
Top with the mashed sweet potato and spread so the filling is covered. Cook in the oven for 30 minutes.
Remove from the oven and cover with 50 g Mature cheddar. Put under the grill (broiler) until the cheese starts to bubble.
Notes
If you have leftover stuffing, you can add that in to the sauce too. It makes it really hearty.
Roasted vegetables work really well in this turkey pie too.
You can swap the creamy sauce of a gravy based sauce using leftover gravy.
If you don't have leftover turkey, you can use leftover chicken. If you don't have any leftovers, then you can roast a turkey or chicken breast and shred it up.
Fancy a change from the potato topping? Use a filo pastry topping to make it nice and crispy.