Potato Pie with Turkey and Tarragon
Main Dishes • European
Description
Potato Pie with Turkey and Tarragon
Ingredients
- Butter to taste
- Onion 1 head
- Cream (40%) 10 fl oz
- Fresh Mushrooms 15 oz
- Chicken Broth 5 fl oz
- Chopped Sage Leaves 1 tablespoon
- Chicken fillet 25 oz
- Salad Potatoes 5 lbs
- Whole egg 1 piece
- Milk 3 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Prepare the turkey in any way you like, preferably using leftovers from a holiday dinner.
Step 3
In a saucepan, melt 30 grams of butter and sauté the finely chopped onion, seasoning with salt and pepper, without allowing it to brown, for about 8–10 minutes, until soft.
Step 4
Add the cream and broth. Bring to a boil and let it thicken slightly.
Step 5
Meanwhile, in a skillet, sauté the thinly sliced mushrooms in a small piece of butter for 3–4 minutes until soft and golden. Sprinkle with tarragon, salt, and pepper.
Step 6
Add the diced turkey to the mushrooms and mix. Transfer to the onion.
Step 7
Meanwhile, in a pot, boil the diced potatoes until soft. Drain and return to the pot. Add a small piece of butter, the yolk, and milk. Mash and whip until smooth. Season with salt and pepper.
Step 8
Layer the mushrooms with turkey in a baking dish, and spread the mashed potatoes evenly on top.
Step 9
Bake in the oven for 20–30 minutes until golden brown.
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