Retro Turkey, Ham and Mushroom Pie

We've been making this festive eat ups dish since hosting our first Christmas and cooking our first turkey 15 years ago! Super easy and the kids absolutely love it. There are even little dances of glee when they realise it is for tea! Keep reading for the recipe for our Retro Turkey, Ham and Mushroom Pie.

I have to admit that I've not tried to do this one in a Dutch oven, but I can't see why it wouldn't work if you love it so much you want it all year round! Just be sure to line the bottom so that it doesn't catch on the fire. Quantities are approximate - add or take away as you think will work for your tribe of scamps!

Ingredients

For the base:

Approx 400g cooked turkey, cubed

Approx 200g cooked ham, cubed

250g mushrooms, sliced

Dried tarragon

60g butter

Plain flour

White wine

Chicken stock (or turkey stock if you have been amazingly efficient and cooked up your Christmas bird bones!)

250ml crème fraiche

Wholegrain mustard

For the topping:

Potatoes, boiled and mashed

250ml crème fraiche

2 egg yolks

Knob of butter

Black pepper

Method:

1. Melt the butter for the base and add enough plain flour to make a loose roux. Let it cook out for a couple of minutes whilst stirring continuously.

2. Add a couple of glugs of white wine and keep stirring.

3. Then comes the chicken stock - add slowly, always stirring, until you have a thick white sauce.

4. Add the crème fraiche and a tablespoon of whole grain mustard.

5. Bring to the boil and keep stirring for about 8-10 minutes.

6. Meanwhile fry the sliced mushrooms in a dash of olive oil - when cooked through, drain the cooking juices and discard.

7. Add the turkey, ham, mushrooms and a tablespoon of dried tarragon to the sauce and stir through.

8. Put the base into your casserole dish.

9. After mashing your potatoes, stir through the egg yolks, butter and crème fraiche - adding ground black pepper to taste

10. Put the mash onto the pie base and channel your inner 1970s kitchen goddess, running your fork over the top of the mash.

11. Pop into the oven for about 40 minutes until golden and bubbling.

That's it - simple, delicious and the perfect way to use up your Christmas Turkey and Ham. We'd love to hear what you think of our Retro Turkey, Mushroom and Ham Pie in the comments below!