Potato pie with turkey and tarragon
8 servings
60 minutes
Potato pie with turkey and tarragon is a cozy dish of European cuisine that combines the creaminess of dairy, the aroma of tarragon, and the juiciness of turkey. Originally, such pies were made in rural homes where it was important to use leftovers from festive meals to create a new culinary masterpiece. The golden crust of mashed potatoes hides a juicy filling of turkey and mushrooms soaked in a delicate sauce, while tarragon adds a light spiciness and freshness. This pie can be served as a main dish for family dinner or as a hearty treat on cool evenings when you want to warm up with the taste of home-cooked food.
1
Preheat the oven to 180 degrees.
2
Prepare the turkey in any way, but it's better to use the leftovers from the New Year's dinner.
3
In a saucepan, melt 30 grams of butter and sauté finely chopped onion, adding salt and pepper, without browning, for about 8-10 minutes, until soft.
- Butter: to taste
- Onion: 1 head
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Add cream and broth. Bring to a boil and let it thicken slightly.
- Cream 40%: 280 ml
- Chicken broth: 100 ml
5
Meanwhile, in a pan, sauté thinly sliced mushrooms in a small piece of butter for 3-4 minutes until soft and golden. Sprinkle with tarragon, salt, and pepper.
- Butter: to taste
- Fresh mushrooms: 450 g
- Chopped tarragon leaves: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Add chopped turkey to the mushrooms and mix. Transfer to the onion.
- Turkey fillet: 675 g
7
Meanwhile, boil the diced potatoes in a pot until soft. Drain and return to the pot. Add a small piece of butter, egg yolk, and milk. Mash and whip until smooth. Season with salt and pepper.
- Potato: 1.2 kg
- Butter: to taste
- Egg yolk: 1 piece
- Milk: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
8
Place the mushrooms with turkey in a dish, then spread the puree evenly on top.
9
Bake for 20-30 minutes until golden brown.