Our leftover turkey pie recipe would also be delicious made with ham instead of turkey, or a mixture of the two if you're lucky enough to have both on hand.
Add a dash of cream to the filling for extra richness. If you don’t have individual pie dishes, use one medium-large pie dish instead. Allow extra time, if needed, in the oven.
mixed roasted vegetables (we used carrots and parsnips), roughly chopped
125g
frozen peas
small handful fresh parsley, roughly chopped
For the mash
750g
floury potatoes, peeled and cut into even chunks
50g
butter
50ml
milk
2Tbsp.
wholegrain mustard
2
medium egg yolks
Directions
1. Preheat oven to 180°C (160°C fan) mark 4. For the filling, melt butter in a large pan over medium heat. Add onion and celery and cook for 10min, stirring occasionally, until softened. Add garlic and cook for 2min, until turning golden, then stir in flour. Gradually mix in stock and wine. Bring to boil, stirring, then simmer for 5min, until thickened slightly.
2. Meanwhile, make the mash. Cook potatoes in a pan of boiling salted water for 10min, or until tender. Drain into a colander in the sink and allow to steam dry for a few min. Return to empty pan and mash with the butter, milk and some seasoning until smooth. Stir in the mustard and egg yolks.
3. Stir turkey, roasted vegetables, peas, parsley and plenty of seasoning into the sauce. Divide between 4 x 450ml (15fl oz) pie dishes and top with mash.
4. Cook in the oven for 30min, or until the mash is golden and the filling is bubbling at the edges. Serve with salad or buttered cabbage, if you like.
Freeze ahead
Prepare to end of step 3. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge and complete recipe, allowing extra time in the oven if needed.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
