Turkey, leek and blue cheese mashed potato pie

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Fry the pancetta or bacon in a dry frying pan until crisp, then remove to a large bowl using a slotted spoon. Add the butter to the pan and, when foaming, add the onion and leeks. Soften over a low heat for 15 minutes, then stir through the garlic and cook for 1 minute more. Add to the pancetta/bacon and set aside to cool.
2. Stir the turkey through the cooled onion, leek and pancetta/bacon mixture along with the flour, crème fraîche and stock, 150g of the blue cheese and the chopped rosemary. Season with a good grinding of black pepper and a pinch of salt.
3. Spoon into a 1.5 litre ovenproof dish, then top with mashed potato, using a fork to create peaks. Dot with butter and the rest of the cheese. Bake for 40 minutes until the top is golden and the centre is piping hot. Serve with steamed greens.
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