Turkey & Bacon Pie

This turkey and bacon pie is a lovely warming dish for the cold winter evenings. This is a highly versatile pie, great for using up leftovers, that won’t have you slaving away in the kitchen for hours.

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I’ve decided that the going success rate of my dishes (obviously with the kids) is 50%. Two out of four will undoubtedly not eat whatever I’ve dished up. Unless it’s covered in cheese, encased in pastry, or all of the above (see tonight’s Facebook post). I’m learning not to take this personally. So what if I’ve slaved away in the kitchen for an hour? Selflessly creating some gastronomic masterpiece that would be received with rapture by most? Giving my heart and soul into these dinners…?

Ok, so maybe overplaying this slightly. But it’s slightly depressing when you find yourself binning a substantial amount of the meal you’ve just made. And they’re not consistent. Oh the little buggers don’t even give me that. Lucy doesn’t eat potatoes. Alice doesn’t eat chicken. Oh wait a minute, no that’s Hannah not eating potatoes tonight. And Alice has just polished off a plate of chicken. I give up. Henry is my little soldier, mostly eating what I give him. Apart from onions. And sometimes chicken. Give me friggin strength.

This dish was a ’50 percenter’. However, they did all eat some of it at least. And in my book that’s a success. It’s a HC household staple (oh yeah I just keep on making the same shit, whether they eat it or not, they’ll never drag me down…). It’s a hugely versatile dish. For this occasion I made it with turkey, bacon and mashed potato topping. But you can easily substitute chicken for the turkey; leave out the bacon; use pastry to top it. I often make this with a puff pastry base and top – a true pie. Your hips will never forgive you, but your belly will love you.

Ingredients (serves 4)

1 tbsp oil
2 turkey breasts  
4 slices of back bacon 
green pepper, diced
potatoes, peeled and cubed
50g butter
50g plain flour
400ml hot chicken stock
1 tsp tarragon
white pepper
dash of lemon juice

Note:

The turkey breast weighed approx 700g – those things are friggin massive! I used smoke back bacon, but it doesn’t really matter. I didn’t actually add the green pepper this time as it was for the kids, and they’re fussy little buggars. I tend to use one medium potato per child, two per adult – but use however many you think you’ll need.

1. Heat the oil in a large pan over a medium heat. Add the turkey and brown.

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Add the bacon and cook through. If you’re using green pepper, add it at this point and let it soften. Move the meat (and green pepper) into your ovenproof dish that you’ll be using to assemble the pie – this is simply to save on dishes as it’s all going to end up here anyway. Make sure you save all the juices that will have come off the meat.
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2. Whilst you cook the base of the pie, get your potatoes on to boil. Once they are soft (about 10 minutes) drain them well, then leave them to dry out a bit (without a lid). Mash them really well (the more you mash, the smoother the mash) adding a little butter and milk, plus some seasoning. Set this aside (if you have time, usually I’m juggling both pans at similar times).

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3. To make the sauce, melt the butter over a medium heat, in the same pan as before (you’ll pick up any tasty bits that might have been left from the meat).

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Add the flour, and let cook for a few minutes to cook the flour.

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4. Start adding the hot stock gradually, using a whisk to stir (this gets rid of any lumps). Once you’ve added all of the stock, ensure there’s not lumps – if there are any just keep whisking – then switch to stirring with a wooden spoon (this makes sure you get into the edges of the pan). The sauce shouldn’t take long to thicken.

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5. Once the sauce has thickened, remove from the heat and add the tarragon, white pepper and a splash of lemon juice (I always have bottled lemon juice in the fridge for recipes like this). Return the meat (and green pepper) to the pan and stir it through the sauce.

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Pour this into your ovenproof dish (a casserole dish works fine) and top with the mashed potato – I tend to dollop it on in bits then smooth it out with a fork.
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It does look better with a bit of lovely green pepper through the base – mine looks a bit anaemic, thanks kids.

6. Pop your pie into the oven (180°C/350ºF/Gas 4) and cook it for about 20 minutes, until the top is nicely golden and the sauce is bubbling.

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Serve with some nice bright veg to make your plate look less beige. For an added spot of colour you could add some sweetcorn or peas to the sauce just before pouring it into your ovenproof dish. You can also make this with leftovers. If you have turkey leftover from Christmas, just add it straight into the sauce and warm through. Add cooked ham in the same way, just miss out the first stage of cooking the meat. Play about with the ingredients and make a pie that suits you. The sauce is the key to this dish, and it’s bloody scrummy.

Turkey and Ham Pie

Happy cooking!

[amd-zlrecipe-recipe:6]

 

Author: Sarah Margetts

Busy mum of four, cooking up a storm.

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