Watch Neven's Christmas in Limerick back on RTÉ Player.
Ingredients
Serves 6-8
· 50g butter
· 4 spring onions, thinly sliced
· 1 leek washed and sliced
· 1 clove garlic, crushed
· 50g plain flour
· 300ml chicken or turkey stock
· 300g leftover turkey, cut into pieces
· 250g leftover ham, cut into pieces
· 200ml double cream
· 100g mature cheddar cheese
· 1 tbsp Dijon mustard
· a small handful flat-leaf parsley chopped
· 1 tsp fresh thyme leaves chopped
· 120g Mix of panko and fresh breadcrumbs
· Steamed green vegetables, to serve
Method
- Melt the butter in a large pan over a medium heat. Once foaming, add the leeks and spring onions with a pinch of salt, and cook for 10 minutes until softened.
- Add the garlic and thyme and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
- Remove from the heat and stir in the turkey meat, ham, cream, mustard and cheddar cheese.
- Season to taste. Set aside to cool to room temperature, then stir through the parsley.
To Finish
- Preheat the oven to 190°C (375°F/Gas Mark 5). Spoon the filling into a 20cm x 30cm baking dish, sprinkle with breadcrumbs and bake for 25-30 minutes until the breadcrumbs are golden.
