Turkey, Leek & Wholegrain Mustard Bake With Potato Topping

Turkey, Leek & Wholegrain Mustard Bake With Potato Topping Turkey, Leek & Wholegrain Mustard Bake With Potato Topping
This is a quirky variation to the traditional creamed potato topping. Without the potato topping this dish is delicious mixed through some hot pasta or served with boiled rice or creamed potatoes
0 people 45 minutes 5 minutes


  • 50 g Cheddar Cheese grated
  • 120 g Ham Leftover
  • 400 ml Milk
  • 6 - Mushrooms sliced
  • 25 g Plain Flour
  • 25 g SuperValu Butter
  • 3 clove SuperValu Garlic crushed
  • 2 medium SuperValu Leek sliced thinly
  • 1 tbsp SuperValu Olive Oil
  • 500 g SuperValu Quality Irish Fresh Whole Turkey cooked and diced - leftovers
  • 0 - SuperValu Salt to season
  • 1 glass White Wine
  • 1 tsp Wholegrain Mustard


  • 25 g Cheddar Cheese grated
  • 25 g SuperValu Fresh Breadcrumbs
  • 5 large SuperValu Potatoes scrubbed well


  1. Cut the potatoes into thick slices.
  2. Put the potatoes into a large pot of salted water and bring to the boil.
  3. Cook for 8-10 minutes until the potatoes are tender but not fully cooked through
  4. Strain into a colander and allow to cool.
  5.  Meanwhile heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning). Add in the leeks, garlic and mushrooms at this stage together with a little seasoning and cook over a medium heat for 5 minutes.   Sprinkle the flour over the cooked vegetables, then pour in the white wine and milk, stir to combine. Reduce the heat and add the turkey and ham, cook for 8 - 10 minutes. If you like you could add a little cream as well. Season lightly and add the wholegrain mustard. Simmer for 5-6 minutes and then transfer to a large casserole dish.
  6.  Neatly arrange the sliced potatoes on the top, Sprinkle with some salt, pepper, cheese and breadcrumbs and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 30 minutes.
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