Turkey and Ham Potato-Topped Pie
Turkey and Ham Potato-Topped Pie



  • 30g butter
  • 1 finely chopped onion
  • 275ml heavy cream
  • 100ml chicken stock
  • 450g sliced mushrooms
  • 1 tbsp chopped marjoram
  • 350g roast turkey, cut into chunks
  • 350g roast ham, cut into chunks
  • Approx 1kg creamy mashed potato, cooled
  • Preheat the oven to 180C. Add the butter to a large saucepan and gently fry the onion with some seasoning for 10 mins to soften. Stir in the cream and stock, and simmer for 5 mins to thicken. In a separate pan, fry the mushrooms with some more butter until soft and golden, then stir in the marjoram and some salt and pepper. Stir in the meats and cook for 3 mins more.
  • Mix the meat and mushroom mix with the creamy sauce, and stir to combine. Pour into a shallow gratin dish, and top with the mashed potato in an even layer. Scrape with a fork to create a ruffled top, then bake in the oven for 30 mins or until the topping is golden and the filling is piping hot. Serve with your choice of greens.
1 hr
6 serving

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