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Leftover Turkey and Potato Pie
Serves 4 ~ 1 hour 20 min
Use up all your Christmas dinner leftovers with this ingenious pie - leftover turkey, parsnips and sprouts topped with roast potatoes.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 680g/1lb 8oz leftover turkey, diced
- 6 tomatoes, seeds removed, diced
- 150ml/¼ pint chicken stock
- 1 tsp Worcestershire sauce
- 225g/8oz diced leftover vegetables (carrots, parsnips and sprouts)
- 115g/4oz frozen peas
- salt and freshly ground black pepper
- 450g/1lb roast potatoes
- 25g/1oz melted butter
Prep time: 20 min ~ Cooking time: 50 min
- Step 1
- Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.
- Step 2
- Add the chopped turkey meat and cook until lightly coloured.
- Step 3
- Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil
- Step 4
- Simmer until it starts to thicken, then add the diced vegetables and peas and bring up to the boil
- Step 5
- Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool.
- Step 6
- Preheat the oven to 200C/400F/Gas 6.
- Step 7
- Slice the roast potatoes and lay carefully on top of the turkey mixture.
- Step 8
- Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes.
M & J Oakley Ltd. Bygrave Road, Baldock SG7 5DS
Email: mjoakleyfarming@gmail.com｜Telephone: 07803591714
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