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.

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


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.


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.

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).


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).


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


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.


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.


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.


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.


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!



Spaghetti Carbonara (A Lighter Version)

So the weekend has been and gone. We had friends staying with us, so there was a certain amount of ‘entertaining’ – read into that, lots of food, and equally lots of drink. In fact we did very little this weekend apart from eat and drink! A couple of meals I’ll blog later this week, including a very yummy pudding.

I’m getting very used to photographing everything I cook. I’ll be taking photos of my breakfast next, just out of habit. I’ve been doing a lot of reading up on how to photograph food, how to make it look more appetising, hoping it might help. I’ve advanced from my phone to the Husband’s fancy schmancy DSLR. He put it on a setting, told me I could make the backgrounds ‘fuzzy’ by twiddling a knob (ooh er), and let me go. Hopefully my photos have improved at least a smidge? I will add that the Husband is being very patient, considering he is having to wait some time to get his meals at the minute, some of which are a tad cooler than they would have been, had I not spent at least 5 minutes trying to get the ‘perfect’ shot. I’m telling him it’ll all be worth it when I’m making millions from the recipe books and tv deals :D.

So this carbonara is a major fixture in the HC house. It’s one of the few meals I know we can sit down to as a family, and everyone will eat. Clear plates all round. It’s a winner. It’s actually a Slimming World recipe I found years ago, thus it’s pretty low fat into the bargain. And it’s (honestly!) really quick and simple. You can make it with as little as four ingredients – I used six as I love mushrooms and the kids love peas.



360g spaghetti
4-5 rashers of smoked back bacon, diced (fat removed if you like)
60g parmesan, grated
3-5 eggs, depending on size
frozen peas
mushrooms, sliced

Note: For pasta, I tend to use 50g per child, and 80g per adult. I find with this amount of spaghetti, the quantities above work for us. However, the bacon, cheese and veg (if using) are all flexible. Use as much or as little as you wish. I used 5 eggs as they were small, but for bigger eggs you’d get away with fewer (i.e. 3 large, 4 medium).

1. Boil the spaghetti in a large pan of salted water until it’s as soft as you like it. Right before you go to sieve/drain it, add the frozen peas (this stops them from overcooking and keeps them lovely and fresh).


2. Whilst the pasta is cooking, break the eggs into a bowl/jug and whisk until mixed. Add the cheese and season as desired (I tend to only add a bit of pepper here as the bacon is pretty salty already).


3. Add a little oil to a wok/large pan and fry the bacon – I tend to use a wok as it holds everything once you’ve added in the spaghetti.


4. Add the mushrooms if using and fry until cooked/soft.


5. Once both the pasta and bacon/mushrooms are cooked, turn the heat off completely (both pans), sieve the pasta (with peas), and add it to your bacon. On top of that, chuck on the egg/cheese mix.


6. Stir this into the pasta, getting it all good and covered. This can be easier with a couple of forks. The egg mixture will cook, simply from the heat of the pasta.

Note: if you’re using an issue military cooker, remove the wok/pan completely from the ring you were using, as it’ll still be hotter than the sun and might scramble the egg.


If you’re a creamy carbonara lover, this may not be quite to your taste (although I guess you could throw some cream into the egg/cheese mixture before you chuck it on the pasta). But if you’re after a lighter version, one that is lovely and cheesy, but not blatantly trying to clog your arteries, then this could be for you.

I’m sold, mainly because my kids devour it and look for more. That’s good enough for me.

Happy cooking!