Turkey, Leek & Wholegrain Mustard Bake With Potato Topping
This is a quirky variation to the traditional creamed potato topping. Without the potato topping this dish is delicious mixed through some hot pasta or served with boiled rice or creamed potatoes
0 people
45 minutes
5 minutes
Ingredients
- 50 g Cheddar Cheese grated
- 120 g Ham Leftover
- 400 ml Milk
- 6 - Mushrooms sliced
- 25 g Plain Flour
- 25 g SuperValu Butter
- 3 clove SuperValu Garlic crushed
- 2 medium SuperValu Leek sliced thinly
- 1 tbsp SuperValu Olive Oil
- 500 g SuperValu Quality Irish Fresh Whole Turkey cooked and diced - leftovers
- 0 - SuperValu Salt to season
- 1 glass White Wine
- 1 tsp Wholegrain Mustard
Topping:
-
25
g
Cheddar Cheese
grated
-
25
g
SuperValu Fresh Breadcrumbs
-
5
large
SuperValu Potatoes
scrubbed well
Method
- Cut the potatoes into thick slices.
- Put the potatoes into a large pot of salted water and bring to the boil.
- Cook for 8-10 minutes until the potatoes are tender but not fully cooked through
- Strain into a colander and allow to cool.
- Meanwhile heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning). Add in the leeks, garlic and mushrooms at this stage together with a little seasoning and cook over a medium heat for 5 minutes. Sprinkle the flour over the cooked vegetables, then pour in the white wine and milk, stir to combine. Reduce the heat and add the turkey and ham, cook for 8 - 10 minutes. If you like you could add a little cream as well. Season lightly and add the wholegrain mustard. Simmer for 5-6 minutes and then transfer to a large casserole dish.
- Neatly arrange the sliced potatoes on the top, Sprinkle with some salt, pepper, cheese and breadcrumbs and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 30 minutes.
