Monday, 14 September 2009

Turkey, White Wine and Mushroom Pie with Garlic and Mint Mashed Potatoes

It is very common of course to hear of Chicken and Mushroom Pies but probably less so to hear of Turkey and Mushroom Pies. As I have invested a fair bit of time recently in preparing Healthy Turkey Recipes which can be enjoyed all year round - as opposed to simply at Thanksgiving or Christmas - I decided to give this idea a try. I have to say that I was more than delighted with the result.


1/2lb diced turkey breast
6 closed cup mushrooms (halved)
1 small onion (finely chopped)
1/2 pint fresh chicken stock
1/2 pint cheap non-sparkling white wine
2 cloves of garlic
1lb potatoes (I used maris pipers)
2 tsp freshly chopped mint leaves
A little olive oil for frying


Pour a little olive oil in to a large pot and bring up to a medium heat. Add the diced turkey and cook until the meat is sealed, stirring constantly with a wooden spoon. Add one of the garlic colves (finely chopped) along with the mushrooms and fry off for another couple of minutes. Add the chicken stock and the wine and bring up to a simmer before turning off the heat, covering the pot and leaving it to cool for one to two hours.

Pre-heat the oven to 400F/200C/Gas Mark 6. Put the turkey and mushrooms in to a pie dish about six to eight inches long with enough of the stock to submerge the solids (will take most of it.) Grease the edges of the dish with a little butter. Roll out the pastry until it is large enough to cover the dish and place carefully on top, pressing down around the edges to seal before trimming. Make a small hole in the centre of the pie for steam to escape and glaze lightly with cold milk. Put the pie in to the oven for twenty-five minutes.

When the pie is in the oven, peel and chop the potatoes and add them to some boiling, salted water. Simmer for thirty minutes.

When the pie is ready, remove from the oven and sit it aside to rest for ten minutes or so, while the potatoes finish cooking. When the potatoes are done, drain them well before returning them to the pot and mashing with a little butter. Add the mint and the remaining garlic clove (crushed) and stir well.

Plate up you meal, serve and enjoy!

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