With a combination turkey, gammon and creamy mashed potato, this scrumptious pie is a delicious treat to feed the family this Christmas.
Pre-heat the oven to 220ºC/200ºC fan/Gas Mark 7. Grease a 25cm (10in) diameter, shallow pie dish.
First cook the filling. Heat the oil in a large pan and fry the onion until soft. Cut the gammon and turkey into 3cm (1in) cubes and add to the pan. Fry for 3-4 minutes, then add the leeks. Fry for a further 3-4 minutes, then add the flour, stir well and cook for 1 minute. Gradually pour on the stock and bring to the boil. Cover and simmer for 10 minutes. Add the mustard, taste and season with the pepper if necessary. Ensure the turkey is cooked though, with no pink showing. Remove from the heat and leave until cold.
Meanwhile, cut the potatoes into chunks and boil for 20 minutes until cooked. Drain and mash the potatoes with the milk, cheese and mustard. Boil the cauliflower for about 6 minutes until just tender. Drain and add to the mash, breaking it up a little with a fork.
To make the pastry, put the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add about 2tbsp cold water and mix to a soft, but not sticky dough. Roll the pastry out on a floured board until large enough to line the pie dish. To line the dish, roll the pastry around the rolling pin and then unroll into the dish, press to fit and trim the edge.
Spoon the gammon and turkey filling into the pastry case. Top with the cauliflower mash. Bake for 30 minutes until golden brown and bubbling. Serve hot.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.