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