Turkey and Ham Boxty Pie 

RECIPE COLLECTION BY RICHIE WILSON

Turkey and Ham Boxty Pie 

METHOD:

Pie Filling:

Begin by heating the stock in a pot and keep it hot until ready to use. Cut the Ham into thin strips and fry in a hot pan until it starts to brown now add the butter to the pan along with the shallots. Once the butter has melted add the sliced mushrooms to the pan, continue to fry over high heat until the mushrooms soften. Now add the flour and reduce the heat. Mix well ensuring the flour has soaked up all the juices. Now add a little of the stock to the pan mixing well as you add it to avoid lumps. Continue adding the stock and stirring until it has all been added. Now add the finely sliced cabbage and leeks and continue to simmer for 5-10 minutes or until the leeks and cabbage have softened, add in the grain mustard now along with the shredded turkey meat. Now add this mix to your pie dish. I think it’s nice to use individual pie dishes but of course, you can use just one large dish

For the Boxty Potatoes:

This is a great way to use up the leftover mash from Christmas day. Place the cold mash potato in a large bowl. Using a large holes grater, grate the raw potatoes into a small bowl lined with a cloth. Squeeze the cloth to extract as much of the liquid as possible, into the bowl. Now add the grated potato to the mashed potato and add a little seasoning along with the self-raising flour and the chopped herbs. Heat a large non-stick pan and add a little oil. Drop the mixture into the pan, spreading it to the size of the pie dish you are using. Once it turns golden brown turn and continue to cook until golden on the second side. Remove from the pan and place on top of the turkey and ham filling.

To Serve:

For best results, prepare the pie a day in advance and reheat in the oven at 160 for 30 minutes or until hot through. Enjoy

Enjoy.

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