Turkey and Leek Pie

I made this for some freinds after Thanksgiving and they loved it so much they have asked for the recipe ever since - so here it is:

Turkey Leek and Potato Pie.

Serves 8 (I make this in my biggest lasagna dish - you could of course make it smaller and half the amount!

4 good sized fat leeks (8 if they are skinny small leeks)- Thinly sliced
5 cups cooked turkey - chopped
1 pint turkey stock
8 medium sized potatoes (approx 1 per person) - Maris Piers work well as they mash well.
1/2 tub cream cheese (if you are diary free you could substitute soy cream alternative here about 1 cup)
1 tbls corn flour (corn starch)
2 cups grated cheese (I often use a mixture of cheddar and grana padano (or vegan equivalent if dairy free)
1 tsp Oregano
Ground black pepper to season.

Dice your potatoes (I leave them skin on if clean and organic) and boil them until soft enough to mash (this will depend on the variety of potatoes you use but I often find 10 minutes is about right.

While your potatoes boil, In a pan slowly fry down the leeks in a small amount of olive oil cook on a low slow heat until the leeks begin to melt down beautifully. When you have melty leeks add your turkey and seasonings. Cook a few more minutes at the same heat, then add the cream cheese and allow it melt in. Add the stock a small amount at a time. Retain a small amount.

Put the corn flour into a bowl, add a little of the stock at a time and stir in until smooth, add a little water if required to thin the mixture until its is no longer thick. Add this to the pan and simmer. This will thicken your sauce over a few minutes. Turn off the heat and pour your sauce into your lasagna dish or casserole.

When the potatoes are cooked mash them, add a little butter or olive oil if dairy free and some milk or soy cream substitute, then add your cheese (retaining 1/2 a cup) Mix the mixture well - then spoon over the sauce in your dish covering the sauce entirely. Top with the remaining grated cheese and pop in the over for about 20 minutes at about 180c / 350f / Gas Mark 4 until golden on top.

Serve with some nice steamed vegetables (I like it with broccoli!) and enjoy.

I have also made this in the larger quantity and then made one smaller dish to cook and eat now and a second dish for the freezer to defrost and cook