A hearty dish perfect for those Christmas leftovers from Rachel Allen's Everyday Kitchen.


  • for the mashed potato topping:
  • 1 kg (2lb 3oz) floury potatoes (unpeeled), scrubbed clean
  • salt and freshly ground black pepper
  • 150 ml (5fl oz) milk, or 110ml (4fl oz) milk and 50ml (2fl oz) single or regular cream
  • 25 g (1oz) butter
  • for the pie filling:
  • 25 g (1oz) butter
  • 1 onion, peeled and finely chopped
  • salt and freshly ground black pepper
  • 25 g (1oz) plain flour
  • 225 ml (8fl oz) double or regular cream
  • 225 ml (8fl oz) chicken stock or leftover gravy
  • 675 g (11/2lb) cooked turkey, cut into 2cm (3/4in) chunks
  • 1 tblsp chopped tarragon or marjoram
  • 400 g (14oz) broccoli florets, or leftover boiled or roasted broccoli
  • 20 x 30cm (8 x 12in) ovenproof dish


  1. Preheat the oven to 180°C (350°F), Gas mark 4.
  2. Place the potatoes in a large saucepan of salted water and bring to the boil. Boil for 10 minutes, then pour out all but 4cm (11/2in) of the water, reduce the heat to very low and continue cooking the potatoes for another 20–30 minutes or until a skewer or sharp knife goes in easily. (Don't be tempted to stick a knife into the potatoes while they cook as the skins will break and they will disintegrate.)
  3. Drain the potatoes and peel while they are still hot, using a clean tea towel to protect your hands. Place the peeled potatoes in a large bowl and mash by hand until they are free of lumps. Alternatively, place in an electric food mixer and use the paddle attachment to mash them.
  4. Pour the milk (or milk and cream) into a small saucepan and bring to the boil. Mix the butter in with the potatoes, seasoning with salt and pepper to taste, then add the boiling milk/cream and stir to a smooth consistency. (You might not need all the milk/cream or you might need a little more – it depends on how dry?the potatoes are.)
  5. Now for the filling, melt the butter in a large saucepan on a medium heat, add the onion and fry gently for 8–10 minutes or until completely soft and a little golden around the edges.
  6. Meanwhile, if using raw broccoli, place a saucepan of water on a high heat and add a good pinch of salt. When the water comes to the boil, drop in the broccoli florets and cover with a lid, keeping the pan covered until the water comes back up to the boil. As soon as it begins to boil, remove the lid and cook the broccoli for 2–4 minutes or until just tender – it should still have a little bite to it. Drain the broccoli and set aside.
  7. Add the flour to the onions and, using a whisk to mix it in, cook for 1 minute, then pour in the cream and stock (or gravy), whisking all the while to mix them in. Bring to the boil, then reduce the heat and simmer for 1–2 minutes or until the sauce has thickened a little.
  8. Stir in the turkey, ham, chopped herbs and the freshly cooked (or leftover) broccoli, then season to taste with salt and pepper. Pour into the ovenproof dish and top with the mashed potato, spooning it on in dollops and spreading with a fork.
  9. Bake in the oven for 25–30 minutes or until golden brown on top and bubbling hot.