Muddy Stilettos

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If you’re eschewing the traditional cold cut buffet this Boxing Day, we have just the recipe to take your Christmas leftovers from bland to brilliant – plus, it’s much easier than it looks (always a bonus in my book). All you’ll need is any turkey and veg you’ve saved from the big day, plus some extra tatties and&nbsp;mushrooms. You can thank us later.



Serves 4



INGREDIENTS



<ul><li>250g chestnut mushrooms, sliced</li><li>25g butter</li><li>1 onion, finely sliced</li><li>4 garlic cloves, crushed</li><li>2 tbsp plain flour</li><li>300ml semi-skimmed milk</li><li>400ml chicken stock</li><li>300g crème fraiche</li><li>2 bay leaves</li><li>1 tbsp chopped thyme</li><li>Salt and freshly ground black pepper</li><li>500g cooked turkey meat, sliced into bitesize chunks</li><li>600g cooked veg (carrots, sprouts, swede, squash, courgette, peas, cauliflower, etc)</li><li>10 roast potatoes, sliced</li><li>50g cheddar cheese</li><li>Olive oil, drizzle</li></ul>



METHOD



<ul><li>Preheat the oven to 180c/160c fan.</li><li>Melt the butter in a deep frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.</li><li>Add the mushrooms and continue stirring until the mushrooms are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.</li><li>Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an oven proof dish.</li><li>Lay over the sliced potatoes, sprinkle over the cheese and drizzle with olive oil.</li><li>Bake in the oven for 30 minutes until hot and bubbling.</li></ul>

Turkey and mushroom leftover Christmas pie

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