Turkey, Pea and Mushroom Pie with a Rosti Potato Topping

Serves 4-6

Ingredients

2 shallots, peeled and finely chopped

100g chestnut mushrooms, sliced

50g butter

750g cooked Totally Traditional Turkey, skinned and torn into long bite size pieces

100g frozen peas

For the topping:

4 large potatoes, scrubbed

Sea salt and black pepper

For the white wine sauce:

60g butter

60g plain flour

150ml white wine

200ml full fat milk

200ml double cream

1 tbsp fresh tarragon, chopped or 1 tsp dried tarragon (optional)

Sea salt and black pepper

Method

Preheat oven to 180°C/Gas 6

Place the whole unpeeled potatoes in cold water and bring to the boil, simmer for 8 minutes, drain and cool a little.

Cook the shallots and sliced mushrooms in the butter, until just soft and set aside.

To make the sauce, heat the butter over a medium heat and melt, when foaming stir in the flour with a whisk to form a smooth paste, and then add the wine. Incorporate a little at a time, then add the milk and the cream, whisking all the time until you have a sauce. Bring back to the boil; simmer for 3 minutes over a low heat, season with tarragon, sea salt and black pepper.

Add the shallots, mushrooms, turkey and peas, if the sauce is too thick you could add more milk, adjust the seasoning.

Place the turkey mixture in an ovenproof dish. Peel and coarsely grate the potatoes, toss with a little seasoning and then top the pie with the rosti mix. Drizzle with a little melted butter on top to make the pie more golden. Bake for 25 – 30 minutes until the rosti is cooked, crisp and golden on top.

Tip: You could add bacon to this pie and you could also use a shortcrust or puff pastry lid. If you are not keen on tarragon you could use thyme.