Name: Leftover turkey pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups shredded turkey meat; 1 onion; 2 cloves of garlic; 1 large carrot; ½ red pepper; 100h shitake or other mushrooms; 1 tsp dried oregano or rosemary; ½ cup leftover gravy (or chicken stock); 1 tin chopped tomatoes; 100g spinach/kale/cavolo nero, chopped; 2 Tbsp chopped parsley; For the topping:; 6 large potatoes; Butter or dairy free spread & milk; ½ cup grated Gruyere or matured cheddar cheese ( optional)

Leftover turkey pie

28 Dec 2020

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

After Christmas there is always some leftover meat, particularly if you made roast turkey. This can be used for many easy meals, combined with vegetables and spices. For this leftover turkey pie you could also use up leftover roasted veggies (carrots, parsnips, sprouts) and gravy. Serve it with a crispy salad or leftover braised cabbage. For anon-dairy version use plat-based butter, milk and cheese.

Ingredients

2 cups shredded turkey meat
1 onion
2 cloves of garlic
1 large carrot
½ red pepper
100h shitake or other mushrooms
1 tsp dried oregano or rosemary
½ cup leftover gravy (or chicken stock)
1 tin chopped tomatoes
100g spinach/kale/cavolo nero, chopped
2 Tbsp chopped parsley
For the topping:
6 large potatoes
Butter or dairy free spread & milk
½ cup grated Gruyere or matured cheddar cheese ( optional)

Instructions

First make the mashed potatoes. Peel, dice then cook the potatoes in lightly salted water. When tender, drain and put them back in the pot. Add a large dollop of butter and mash into a textured purée. Add enough milk to be light but not too Thin. Season to taste.
Meanwhile, thinly slice the onion and chop the garlic. Cut the carrot and red pepper into small pieces.
Heat 2 Tbsp of oil in a large pan, then gently sauté the onion. When it's soft, add the garlic, red pepper and carrot. Sautee for 5 minutes (under cover), then add the mushrooms and oregano. Cook for another 5 minutes under cover, then add the gravy and tinned tomatoes.
Bring to the boil and gently simmer for 15 minutes, until the vegetables are tender.
Add your chosen chopped greens and cook for another 5 minutes, then fold in the shredded turkey meat and parsley.
Tur on the grill.
Spoon the stew into a large baking dish or individual dishes. Top with the mash, spreading it out evenly. It should completely cover the stew. Draw some lines on the top with a fork, then scatter the cheese all over it (if used).
Grill for 5-10 minutes until golden and crispy.
Serve warm.