Turkey, Leek & Wholegrain Mustard Bake With Potato Topping

by SuperValu

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.