Turkey and Thyme Pie

For the days between Christmas and New Year when you’ve lost track of what day of the week it is, are verging on a cheese coma and can’t quite remember your name this is a lovely warming pie for a cozy fireside supper.


200g frozen Sofrito (thank heavens for Waitrose, this has revolutionised cooking in a hurry! Also- who ever really has celery hanging around?)
– Or finely chop 2 medium onions, 1 large carrot and 2 sticks of celery

500g turkey mince or chopped leftovers. We had Christmas away so no leftovers to use up. Mince was lovely though.

1 tbsp flour

1 tsp thyme

1 heaped tsp grainy mustard

Salt

Chicken stock- about 1/3 pint

6 good sized potatoes
Butter
Put potatoes on to boil in slightly salted water.

Lightly fry the sofrito until the onion turns clear. Add the turkey and in the case of mince, cook til starting to brown. If using leftovers, get it all nice and warm. Sprinkle flour into the mix to coat the meat. Add stock to create a creamy ‘sauce’ add the herbs and mustard with a pinch of salt too. When the sauce stops thickening transfer the yummy mix to a pie dish. There should be some liquid when the mix is parted but not too much. 

Mash the potatoes with butter and a little salt until smooth. Cover the turkey mix with potato and fluff the top with a fork. Sling it all in the oven for 20-30 mins at 180 until the top is golden and crispy.

Serve with some veggies and sweet potato fries. Yum! 

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