My fridge has been rather full (and still is) with leftover meat, especially after cooking my Slimming World Cola Gammon recipe a couple of days ago. I also made a soup with the leftover stock, but sadly that needs a fair amount of work to do before it’s published on here. Looks like I’ll have to make the Cola Gammon again; ok, no problem, it was delicious after all!
But to use up the remaining and some spare cooked chicken, I thought back to an incredible Angela Hartnett Turkey, Leek and Ham Pie I made a few Christmases ago. I dread to think of the fat content with the calorific double cream but wow, try it if you dare. So with this recipe in mind, I’ve removed the obvious and the puff pastry but kept as much of the flavour I could with an added fluffy mash topping. It’s very similar to classic a cottage pie but tastes so much better in my opinion.
It’s 1 syn for the whole lot on an Extra Easy plan as I used a touch gravy granules to thicken it a little and stirred in some low fat cheddar using some of my healthy extra.
Recipe: 1/4 Syn Each & Serves 4
- 500ml water
- 1 chicken stock cube
- 160g cooked gammon (fat removed), diced *(or you could use lean ham)
- 200g cooked chicken breast (skin removed), diced
- 2 large leeks, sliced
- 2 large carrots, peeled & chopped
- 1 onion, diced
- 1 garlic clove, minced
- 110g mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp chicken gravy granules *1 Syn
- 50g lower fat cheddar, grated *Uses 12.5g of one person’s 40g cheese allowance
- 550g potatoes, peeled & quartered
- 1 egg
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- Preheat your oven on 180 degrees.
- Boil the potatoes in water until cooked and meanwhile, in a separate pan, add the remaining ingredients except the cheese, gravy granules or egg.
- Bring the filling mixture to the boil, place the lid on and lower the heat to a simmer and cook for 10 minutes.
- Remove the lid, give it a stir and continue to simmer for 20 minutes until everything is tendered.
- Turn off the heat and stir in the gravy granules and cheese and transfer the pie filling to a large pie dish.
- Now drain the potatoes, season and mash. Then stir in the egg to add more fluffiness.
- Carefully spoon and spread the potatoes on top of the pie and create random grooves with a fork.
- Place in the oven for 30 minutes and serve with your favourite veg and gravy.
- And be a darling and share some Instagram love if you enjoyed my recipe by tagging me (#TastefullyVikkie) in a picture of your meal.
Tastefully Vikkie x