Traditional Turkey Pie with Saffron Aioli

Make the most of your leftovers with this turkey pie.


  • 30 g butter
  • 1 onion (finely chopped)
  • 250 g carrot (finely chopped)
  • 250 g leek (finely chopped)
  • 250 ml cream
  • 100 ml stock (chicken or turkey)
  • 2 cm turkey chunks
  • 650 g soft herbs (flat parsley, tarragon, a little basil)
  • 300 g sliced portobello mushrooms
  • for the potato mix:
  • 21kg potatoes
  • butter
  • egg yolk
  • milk (to taste)
  • seasoning
  • for the aoili:
  • ingredients
  • 2 eggs
  • pinch and saffron strands or powder (teaspoon)
  • 2 tblsp white wine vinegar
  • 225 ml olive oil
  • 1 tsp lemon juice
  • 4 garlic cloves
  • seasoning/pinch of cayenne


  1. Preheat the oven to 180 °c / Gas 4.
  2. In a large thick bottomed saucepan, melt the butter and add the chopped carrot, leek and onion. Cook gently without browning.
  3. Add stock and cream. Bring to the boil and simmer for a few minutes.
  4. In a hot frying pan, sauté the mushrooms until golden brown and season. Add chopped soft herbs.
  5. Mix all these ingredients including the diced turkey and leave to rest.
  6. For the Potato:
  7. Mash. Add butter, seasoning and milk until smooth.
  8. For the Aioli:
  9. Blend the eggs, salt pepper and cayenne slowly.
  10. Add olive oil until mixture thickens.
  11. Add lemon juice, garlic and parsley with saffron threads.
  12. Assembly:
  13. In a terracotta pot, place the meat mix and top with potato mix.
  14. Either pipe the mash or palette knife the mash over the mix.
  15. Brush with some egg yolk and bake in the oven until golden brown for 20 – 30 minutes.


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