- 40g butter
- 1 large onion (finely chopped)
- 40g flour 150 ml white wine
- 450ml milk
- 1 tablespoon grainy mustard
- 250g chestnut or closed cup mushrooms (thickly sliced)
- 2 tablespoons fresh parsley (chopped)
- 450g cooked turkey (shredded into thick strips)
- 900g potatoes (peeled, cut into even sized pieces milk and butter for mashing)
- 75g cheddar cheese (grated)
- Butter a 2.2 litre (3 ½ pint) wide based shallow ovenproof dish.
- Heat butter in a non-stick pan over a high heat, add the onion and fry for a minute. Sprinkle in the flour and blend in wine, boil for a minute to reduce the wine and thicken. Add the milk, stirring continuously until smooth and boiling and thickish sauce. Stir in mustard, mushrooms, parsley and turkey. Season with salt and pepper. Tip into dish and set aside to cool.
- Boil potatoes in salted water on the boiling plate until tender (this will depend on the size you have cut them up).
- Drain and mash with little milk and butter. Season with salt and pepper and spoon on top of cold turkey mixture. Spread over evenly and sprinkle with cheese.
- Cook the pie in preheated oven 200c/gas 6/180 fan for about 30-35 minutes.