Turkey and Ham Pie is a traditional British recipe for a classic Christmas leftovers dish of a leftover turkey and ham blend with mushrooms in a stock and cream sauce that's topped with creamed potatoes bound with egg before being oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey and Ham Pie.
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This is a classic leftovers dish suitable for both Thanksgiving and Christmas that makes the most of any left-over ham and turkey.
Ingredients:
For the Filling:
700g cooked turkey and ham, cut into 2cm chunks
30g butter
1 large onion, finely chopped
300ml double cream
100ml chicken or turkey stock (use the bones to make this)
450g mushrooms, sliced
1 tbsp tarragon and/or marjoram, finely chopped
For the Potato Topping:
1.2kg potatoes, peeled
knob of butter
1 egg yolk
3 tbsp whole milk
salt and freshly-ground black pepper, to taste
Method:
Add the butter to a large pan (this should be large enough to hold all the meat). When the butter has melted, add the chopped onion and cook gently for about 8 minutes, or until the onion is completely soft but not browned. Stir in the cream and stock then slowly bring to a boil. Reduce to a simmer and allow the sauce to thicken slightly.
In the meantime, add a knob of butter to a frying pan and use to fry the mushrooms for about 4 minutes or until soft and golden brown (you may need to do this in two batches). Add the tarragon and marjoram to the mushrooms and season to taste with salt and black pepper. Stir the mushroom mix into the sauce then add the meats and stir thoroughly to combine.
Whilst the mushrooms are cooking, bring a pan of lightly-salted water to a boil. Add the potatoes and cook for about 30 minutes, or until tender. Drain the potatoes, return to the pan and mash roughly. Add the butter, egg yolk and milk then mash the potatoes until smooth. Season with salt and black pepper and set aside.
Turn the meat mixture into a shallow gratin dish then top with the potato mix, ensuring that the filling is completely covered. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the filling is piping hot and the topping is golden brown. Serve hot with cabbage or green vegetables and gravy.
