Turkey Pot Pie
1 hr 15 min.
- 1 tablespoon Oil
- 2 slices Bacon (roughly chopped)
- 1 tablespoon butter
- 2 large Leeks (sliced)
- freshly ground Black pepper
- 2.333 cups cooked Turkey (chopped)
- 1 heaped all-purpose flour
- 2 ½ cups vegetable stock (or turkey stock)
- 1 tablespoon Crème fraiche
- few Sage (torn)
- 5 cups potatoes (sliced)
- ¼ cup butter (diced)
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking or pie dish.
Heat the oil in a pan and cook the bacon for 3-4 minutes. Add butter and leeks and cook for 3 minutes.
Add salt and pepper to taste, cover and cook gently for 8-10 minutes until softened. Remove from the heat and stir in the turkey.
Add the flour, mixing well, then pour in the stock, stirring constantly. Add the crème fraîche and sage and return to the heat. Bring to a boil and remove from the heat.
Arrange half the potato slices in the baking dish. Tip in the turkey mixture and arrange the remaining sliced potatoes on top. Dot with the butter and cover the dish.
Cook for 20 minutes, then remove the cover and cook for a further 20 minutes, until the potatoes are tender and golden.