Leftover Pie
Time: 30 mins – 1 hrs
Serves 8
Use up all your Christmas dinner leftovers with this delicious pie – leftover turkey (or chicken), parsnips and sprouts topped with sliced roast potatoes. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 381 kcals; Carbohydrates 22.4g; Total Fat 20g; Saturated Fat 10.3g; Protein 28.3g; Fibre 3.3g; Sugar 3.7g; Salt 0.3g.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 680g leftover turkey, diced
- 6 tomatoes, seeds removed, diced
- 150ml chicken stock
- 1 tsp Worcestershire sauce
- 225g diced leftover vegetables (carrots, parsnips and sprouts)
- 115g frozen peas
- salt and freshly ground black pepper
- 450g roast potatoes
- 25g melted butter
You will also need:
2 litre ovenproof baking dish
Method
Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.
Add the chopped turkey/chicken meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil.
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.
Preheat the oven to 200C/400F/Gas 6.
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.
