Head Chef Damien Rigollet has a quick and easy recipe for you to rustle up on Boxing Day using your Christmas Day leftovers.
– 800g, peeled and quartered(Desiree or Maris piper)
– 1 tsp salt
– 20cl milk
– 30cl of double cream
– 110g of butter
– 4 egg yolk
– bay leaves
– leftovers: turkey meat, carrots, chopped sprouts, peas, onion & gravy
Boil the potatoes until soft – about 20 minutes.
Drain the potatoes in a colander and put to one side.
Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk and cream
Add the potatoes and mash using either a potato masher, a fork or a potato ricer.
Whip the mashed potato lightly with a wooden spoon. Season with salt to your taste, then add the eggs yolk
In a large saucepan, combine turkey meat leftovers, carrots, chopped sprout, onion, bay leaves .
Pour over gravy left from Christmas or chicken broth and set pan over high heat. Bring to a boil.
Reduce heat to medium and simmer 7 minutes, until liquid reduces slightly. Remove bay leaves.
Remove from heat and stir in peas
Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes mix over top and, using the back of a spoon, make an even layer.
Place pie on a baking sheet and bake 20 minutes, until top is golden brown and filling is bubbly.
You can serve the pie with a nice mix leaf salad