Turkey, leek and potato pie

Another after-Christmas day, another dilemma on what to do with the leftovers. Yesterday we had a Boxing day turkey soup. Today I spotted a nice recipe for Turkey, leek and mashed potato pie recipe from Delicious magazine which conveniently arrived by email. I have adapted it, and though we had some Stilton and pancetta, I didn't want the pie to be too fatty and rich, so I skipped those ingredients altogether.
Once all the leftovers and cheese is gone, I really fancy just a plain salad.
I also don't like the taste of the roast potatoes the day or two after they were cooked, and mashing them for the pie didn't appeal at all, so I cooked fresh mashed potatoes just for the pie.

Turkey, leek and potato pie
Ingredients:
2 leeks, finely sliced
1/2 red onion, finely sliced
2 tbsp olive oil
dried basil
450g white turkey meat, cubed
1tsp fresh thyme leaves
4 medium potatoes
1 tub single cream + more (about 300ml)
2tsp butter
100g Cheddar, grated

Slice the leeks and onion and fry with the olive oil for about 5 minutes, stirring frequently. Sprinkle with the dried basil. Cube the turkey and place in an oiled medium sized ceramic pie dish or casserole. Layer the leeks and onion mix over the turkey. Pour a bit of cream over.
Cook potatoes in salted water. Drain, leaving some of the liquid in a mug. Mash the potatoes, mix with the single cream and add a bit of potato liquid to make the mash slightly lighter in texture and easier to spread.

Spread over the turkey and leeks. Add a little bit of butter on top. Place the dish in the oven preheated to 180C. Cook for about 25+ minutes. Add the grated cheese in the last 8-10 minutes of cooking. Once the cheese has melted and turned golden brown, it's ready.
Serve hot.

This variation on the shepherd's or cottage pie with the leftover turkey is a real winner. It might not be a great looker, but it tastes lovely, and it's an easy recipe too.