Jamie Magazine
By Sarah Tildesley
Gobble-oink pie
With a swede & sweet potato topping
1 hr 30 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
1 small swede
2 sweet potatoes
1 knob of unsalted butter
2 carrots
1 stick of celery
1 medium onion
2 cloves of garlic
olive oil
500g higher-welfare turkey mince (or leftover cooked higher-welfare turkey)
50g higher-welfare ham
500ml organic chicken or vegetable stock
a few sprigs of fresh sage
Method
Gobble-oink pie is a great way to get the kids involved in the kitchen –
create pie perfection for all the family using leftovers from your fridge.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and roughly chop the swede and sweet potatoes, then boil in a pan of water for 20 minutes, or until soft. Drain and leave to steam dry, then mash with butter and set aside.
- Finely chop the carrot and celery, then peel and finely chop the onion and garlic.
- Heat a lug of oil in a large pan over a medium heat. Cook the carrot, celery, onion and garlic, stirring occasionally, until softened. Add the turkey and cook for another 10 minutes (skip this stage if using cooked turkey.)
- Shred in the ham and turkey (if using cooked turkey), then add the stock. Pick in the sage leaves and leave it all to bubble for another 10 minutes.
- Spoon into little ovenproof dishes and top with the mash. Bake for 20 to 25 minutes, or until hot through and golden.
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