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Ingredients
30 g butter
1 small shallot, diced (40g)
1 medium carrot, diced (100g)
1/2 small leek, thinly sliced (30g)
1/2 tsp chopped fresh thyme leaves
4 tsp white wine vinegar
20 g cornflour mixed with a little cold water
400 ml chicken stock
2 tbsp crème fraiche
225 g cooked turkey (white & dark meat) cut into bite sized pieces
500 g potatoes, peeled & cubed
15 g butter
3 tbsp milk
1 egg white lightly beaten (optional)
1 small shallot, diced (40g)
1 medium carrot, diced (100g)
1/2 small leek, thinly sliced (30g)
1/2 tsp chopped fresh thyme leaves
4 tsp white wine vinegar
20 g cornflour mixed with a little cold water
400 ml chicken stock
2 tbsp crème fraiche
225 g cooked turkey (white & dark meat) cut into bite sized pieces
500 g potatoes, peeled & cubed
15 g butter
3 tbsp milk
1 egg white lightly beaten (optional)
Method
- 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 200c/400F/Gas 6/180 Fan.
- Put the turkey into the base of ramekins or small dishes (I use 9.5 cm diameter ramekins) 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.
