This is the time of year for turkey left overs, what it your usual way to do it? Curry, sandwiches, soup? All three? I thought I’d come up with something slightly different for you to try this year.
Things I love – mashed potato, big tastes and one pot meals. And this pie has it all! To make it a one pot meal, you need a pan that can transfer into the oven, if you don’t have one, it will be fine to transfer it into an oven proof dish after making the filling.
As with all my recipes, there is no recipe! Not official ingredients, just adjust for your family and the amount of left overs you have. But this is roughly what I used.
- Turkey meat (I had enough for about 3 people if it was served as a roast), chopped into chunks
- Left over mash potato (make a batch if you don’t have left overs)
- oil
- onion
- mushrooms
- frozen mixed veg (or use any leftover veg you have)
- flour
- vegetable stock cube
- Tikka masala paste
Start by softening the onion and mushrooms in some oil and then add the turkey. Add in the frozen veg (I love this from Birds Eye, it is such a versatile thing to have in the freezer, I put it in a lot of one pot meals)
When all warmed through and cooked, sprinkle about 1 tbsp of plain flour in and mix through. Crumble a vegetable stock cube and add about 3/4 pint of water. Lots of recipes will tell you to make the stock in a separate jug, but what’s the point in making more washing up?
This will make the sauce for the pie to stop it being dry, keep stirring so it doesn’t stick to the bottom, but it needs to cook for long enough to thicken up. If it gets too thick, just add a bit more water.
Now for the magic ingredient, you could just leave the sauce at this stage, but I wanted it to have a big taste. I have had a jar of this in the fridge for ages a little bit goes a long way. I added about 1 heaped 1tsp to the sauce, but you can add as much or as little as you fancy. I didn’t want it to be a curry, as it would be with mash potato, just to have a bit of interest.
Next, top with mashed potato. I nearly put cheese on the top too, but wasn’t sure how that would pair with the curry taste, and also, I didn’t have any!
If you are making this ahead of time, then it will need to go in the oven to heat through when you need it. If you are making it to eat immediately, you could just pop it under the grill to crisp the top.
Serve with some extra veg of your choice, I didn’t feel it needed any gravy as the sauce inside was enough.
This could work well with other meats and at any time of the year. It is also a really good way of using up all the chunks of meat that you get from a turkey from the legs and thighs that are hard to slice.
Let me know if you make it and how it goes!
