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April 10, 2016 / mintcustard

Chicken, ham and broccoli potato topped pie.


Chicken, ham and broccoli potato topped pie.

Serendipidy. “Mum, that was really tasty, how did you come up with that dish?” Now, I could easily say that I have been trying dishes out for a month or so, researching pie fillings, making the best sauces and so on. On the other hand I could say that it as what was left over in the bottom of the fridge and needed using up ASAP.

The second answer is the truth. Earlier in the week we had Nigella’s ham in coke for tea and there was a big chunk left in the fridge. A pack of turkey breast pieces and a head of broccoli and bingo we had the basis of the meal. Why potato topping? Well, there were a number of spuds that needed using up, so mashed potato it was. I also am a sucker for the crispy shards on the edge of shepherds pie, why not treat myself to a few more on a different dish.

Chicken, ham and broccoli potato topped pie.


  • Leftover ham chunks (about 400g but less would be fine, you could substitute mushrooms.)
  • 400g turkey breast meat (cooked or uncooked)
  • 1 head of broccoli – cut into florets.
  • 2 cloves of garlic finely chopped
  • 500 ml chicken stock
  • large knob of butter
  • flour
  • mashed potato


How to….

  • Preheat the oven to 180c
  • Cut up the ham and or mushrooms into bite sized chunks. If the turkey is cooked then chunk it too.
  • If the turkey is uncooked, cut into cubes and cook off in a little oil, butter and seasoning in a frying pan.
  • Place the knob of butter, a splash of oil and the garlic into a large saucepan. Once foaming add the flour until a thick paste and cook for a minute or so.
  • Slowly add the warm stock, stiring all the time. When all the stock is combined add in the meats and the vegetables.
  • Place the filling into a large pie dish and top with the mashed potato.
  • Rough up the surface of the mash so that you get lots of crispy bits.
  • Bake for 25 to 30 minutes until golden brown and the filling is bubbling.
  • Serve with additional vegetables.


Keep the crispy edges as cooks perks, they are the best bits.

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