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Leftover Turkey & Potato Pie |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, chopped (optional)
450g leftover turkey, diced
4 tomatoes, seeds removed, diced
200 ml chicken stock
splash Worcestershire sauce
145g diced leftover vegetables (carrots, parsnips and sprouts)
75g frozen peas
salt and freshly ground black pepper
300g roast potatoes
15g melted butter
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Adapted from Brian Turner's recipe on BBC Food
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Heat the oil in a large pan
and add the onion and chopped garlic(if using). Cook until
softened but not coloured.
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Add the chopped turkey meat
and cook until lightly coloured. Add the diced tomatoes,
pour in the stock and Worcestershire sauce and bring to
the boil.
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Simmer until it starts to
thicken, then add the diced vegetables and peas and return
to the boil. Season with salt and freshly ground black
pepper and pour into a large pie dish. Allow to cool.
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Preheat the oven to
200C/400F/Gas 6.
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Slice the roast potatoes and
lay carefully on top of the turkey mixture. Brush with
melted butter and bake until hot in the middle and the
potatoes are coloured, about 30 minutes.
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DAILY
DINNERS 
