St. Stephen’s Day Pie
Recipe for St. Stephen’s Day Pie with Duchesse Potato. This traditional Irish recipe is handy to have around for the holidays.


  • 2lbs

    Turkey Meatcold

  • 1lb

    Ham or Baconcold

  • 1oz


  • 1 1/2cups


  • 1clove


  • 2 1/2cups

    Poultry Stock

  • 1 1/4cups

    Turkey Gravy

  • 8oz

    Small Button Mushrooms

  • 4tsp


  • 4tsp


  • 2tsp


  • 2/3cup

    Heavy Cream
Duchesse Potatoes

  • 2 1/2lbs

    Russet Potatoes

  • 6large

    Egg Yolksat room temperature

  • 6tbsp

    Unsalted Buttercut into 8 pieces

  • 1/4cup

    Heavy Creamat room temperature

  • 1tsp

    Kosher Salt

  • 1/4tsp

    Black Pepper

  • 1/8tsp

Duchesse Potatoes
  1. Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
  2. Wash and peel the potatoes, cut them into 1-1/2-inch chunks, and place in a large saucepan. Cover with 1 1/2 to 2 inches of cold water and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes can be easily pierced with a knife, about 15 minutes.
  3. Drain in a colander. Return the potatoes to the pot and mash with a potato masher until very smooth. (Alternatively, use a potato ricer.)
  4. While the potatoes are still warm, mix in the egg yolks 1 at a time using a wooden spoon or rubber spatula, making sure each yolk is completely incorporated before adding the next. Add the butter, cream, measured salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth.
  5. Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart.
  1. Cut turkey and ham into 1″ pieces
  2. Melt the butter in a heavy saucepan
  3. Add the chopped onions, cover, and sweat for 10 minutes
  4. Meanwhile, wash and slice the mushrooms
  5. When onions are soft, stir in garlic and remove to a plate
  6. Increase heat and cook the sliced mushrooms in the saucepan
  7. Season with salt and pepper and add to the plate of onion and garlic.
  8. Toss turkey and ham in the hot saucepan, add butter if necessary
  9. Add the mushrooms and onions and de-glaze the saucepan with turkey stock
  10. Add cream and chopped herbs and bring to a boil.
  11. Add gravy, meat, mushrooms and onions and simmer for 5 minutes
  12. Pour filling into a pie plate and top with Duchesse potatoes
  13. Bake for 15-20 minutes or until potato is golden and the pie is bubbling.