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


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

More by Edward Cooney:

Find recipes by keyword:

christmas family dinners irish mains the afternoon show