Leftover turkey and potato pie
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/录 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
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 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.
