A warming and satisfying dinner that’s packed with protein from the turkey – a much healthier way to use up your Christmas leftovers
- 30g butter
- 1 medium carrot, diced
- ½ small leek, thinly sliced
- ½tsp chopped fresh thyme leaves
- 4tsp white wine vinegar
- 20g cornflour mixed with a little cold water
- 400ml chicken stock
- 2tbsp crème fraiche
- 225g cooked turkey (white and dark meat) cut into bite sized pieces
- 500g potatoes, peeled and cubed
- 15g butter
- 3tbsp milk
- 1 egg white lightly beaten (optional)
- Melt the butter and sweat the vegetables and thyme for 10 minutes, until soft. Add the vinegar and boil until the vinegar had evaporated then stir in the cornflour. Add the stock a little at a time to make a smooth sauce then add the crème fraiche and season to taste with salt and pepper. Allow to cool.
- Boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste.
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Put the turkey into the base of ramekins or small dishes and spoon the sauce on top. Spoon over the mash and fork the surface of each pie. Put the dishes on a baking sheet and bake for about 20 minutes. The tops can be browned further under a hot grill, and if you brush them with a little egg white they will brown nicely.
- To freeze – do so before baking stage. To serve, defrost overnight in the fridge and follow the baking instructions above.
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