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Turkey Catcher's Pie

Ready in 50 mins

Recipe by Graham 

Turkey Catcher's Pie is one of the dishes I often "knock up" on a whim for a light lunch. It's particularly good if we have uninvited guests because it's simple and quick to make and satisfies all tastes. I've often used a bit of left-over turkey and nobody has ever noticed (or they are too polite to say anything!). I recommend you try it.

Preparation Time

15 Minutes

Cooking Time

35 Minutes

Ingredients for Turkey Catcher's Pie

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Currently displaying quantities in US Imperial Measurements

To serve 4:

1 tablespoon olive oil
1 carrot
1 onion
2 cloves garlic
12 oz turkey breast
½ teaspoon fresh thyme leaves finely chopped
2 tablespoons tomato ketchup
8½ fl oz chicken stock
1 tablespoon plain flour (all-purpose flour)
5 oz frozen peas, thawed
  salt and pepper
1 lb potatoes
4 fl oz milk
2 oz Cheddar cheese
1 spring onion
4 knobs butter

How to Cook Turkey Catcher's Pie

  1. Peel and finely dice the carrot. Peel and chop the onion and peel and crush (mince) the garlic. Heat the olive oil in a frying pan over medium-high heat and add the carrots, onions and garlic. Cook for about 5 minutes until tender and beginning to brown.
  2. Either mince (grind) the turkey or dice into very small pieces (your choice). Add this to the pan along with the fresh thyme and continue to cook until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelised.
  3. Stir the stock and flour together in a small bowl until smooth and then pour into the pan and mix well. Cook for 2-3 minutes until thickened then stir in the peas and season with ¼ teaspoon of salt and a twist or two of freshly ground black pepper. Remove from the heat and divide among four ramekins. Transfer the ramekins to a rimmed baking sheet.
  4. Meanwhile, peel the potatoes and cut into bite-sized cubes. Place in a medium pan and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife (about 15 minutes). Drain the potatoes and return to the pot over low heat. Add the milk and mash until smooth. Grate the cheese and finely slice the spring onion. Mix these into the mash and season to taste with salt and freshly ground black pepper.
  5. Evenly top the ramekins with the mashed potatoes. Place a small knob of butter on top of each and bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for about 15 minutes until the potatoes are lightly browned and the turkey filling is bubbly around the edges.
GRAHAM'S HOT TIP:
While I have specified Cheddar cheese, it actually doesn't matter if you use Cheshire or Gruyere. As long as it's not a "stringy" cheese like Emmental, you'll have no problems.