Annie Bell's Retro Turkey and Ham Pie

Have ready a 35cm oval ovenproof dish, about 2.5-litre capacity or similar, that affords a large crispy surface.

For the sauce, melt the butter in a medium-size nonstick pan, add the flour and allow to seethe for a minute. Very gradually work in the wine, the turkey stock, then the crème fraîche, mustard and a little seasoning.

Bring to the boil, stirring constantly, and simmer over a very low heat for 10 minutes, stirring occasionally. If not completely smooth, give the sauce a quick whisk.

At the same time heat the oil in a large frying pan, add the mushrooms, season and fry until lightly coloured, cooking off any liquid given out.

Taste the sauce to check the seasoning, then fold in the turkey, ham, mushrooms and tarragon leaves. Transfer the mixture to the ovenproof dish. Leave to cool.

Cook the potatoes in a large pan of salted boiling water until tender. Drain in a colander and leave the surface moisture to evaporate for a minute or two.

Pass through a mouli-legumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth the mash over the turkey filling, using a fork or spoon to mound it attractively. At this point you can cover and chill the pie for up to 48 hours.

Preheat the oven to 200C/180C fan/gas 6. Bake the pie for 40 minutes, until crusty and golden on top (allow a little longer if cooking from chilled).