Roast Turkey and Potato Pie

A clever way to use Christmas leftovers by combining roast turkey and vegetables under a crispy roast potato topping.

Turkey Potatoes Main Course Leftovers Christmas

Estimated Nutrition

Calories

318.5

kcal / serving

2548 kcal total

Carbs

23.2g

per serving

185.3 g total

Fat

14.3g

per serving

114.2 g total

Protein

24.6g

per serving

196.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Worcestershire Sauce

null

Dairy

Butter

melted

Liquids

150

Chicken Stock

null

Meat

680

Turkey

diced roast meat

NutsSeeds

clove

Garlic

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

null

Vegetables

piece

Onion

finely chopped

piece

Tomato

seeds removed, diced

225

Vegetables

diced leftover carrots, parsnips, and sprouts

115

Pea

frozen

450

Potato

roast potatoes

Method

Brush with melted butter and bake for 30 minutes until hot and browned.

Add turkey and cook until lightly browned.

Stir in tomatoes, stock, and Worcestershire sauce, then bring to a boil.

Simmer until thickened, add diced vegetables and peas, and return to a boil.

Season with salt and pepper and transfer to a large pie dish to cool.

Heat oil in a large pan and sauté onion and garlic until soft.

Preheat your oven to 200°C.

Slice roast potatoes and layer them over the turkey mixture.