Turkey and ham pie recipe
 Rachel Allen makes a classic Boxing Day recipe for leftover turkey and ham. It’s quick and easy and perfect for chilly post-Christmas days. 30g/1oz butter1 large onion, finely chopped275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock450g/1lb mushrooms, sliced1 tbsp tarragon or marjoram, chopped675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 30g/1oz butter 1 large onion, finely chopped 275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock 450g/1lb mushrooms, sliced 1 tbsp tarragon or marjoram, chopped 675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 1.2kg/2½lb potatoesknob of butter1 free-range egg yolk3 tbsp milksalt and freshly ground black pepper 1.2kg/2½lb potatoes knob of butter 1 free-range egg yolk 3 tbsp milk salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.Add the meat and the mushrooms and stir well.Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add the meat and the mushrooms and stir well. Add the meat and the mushrooms and stir well. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot.