Turkey and Leek Pie with Potato Topping
Looking for leftover turkey recipes on Slimming World now that Christmas is winding down? This delicious turkey and leek pie with potato topping is the answer! With shredded turkey and vegetable chunks in a Mediterranean herby sauce, with a low-fat cheesy mash.
Servings: 4 people
Calories: 343kcal
Ingredients
- Cooking oil spray
- 500 g Cooked turkey chopped into bite size pieces (2.5 cup)
- 1 Onion diced
- 2 Carrots peeled & sliced
- 2 Leeks sliced
- 1 Large potato peeled & grated (as a natural thickener)
- 300 ml Ham stock
- 1 tablespoon Dried basil
- 1 tablespoon Dried oregano
- Pinch Salt
- Pinch Ground black pepper
- Sprig Thyme
- 500 g Leftover mashed potatoes (or 550g raw potatoes, peeled, boiled and mashed) (2.3 cjups)
- 40 g Low-fat cheddar cheese, grated (⅓ cup)
Instructions
- Preheat your oven at 200c fan/220c/Gas mark 7/425F.
- Spray an oven proof cast iron pot or similar with low calorie cooking oil spray and saute the diced onions until tender.
- Now add the potato, carrots and leeks and continue frying for another 5 minutes.
- Stir in 300ml of chicken stock and give everything a stir, then bring it to a boil.
- Now lower the heat, pop a lid on it and simmer for 10 minutes, stirring half way.
- Once that's done, stir in the herbs, seasoning and turkey and level the top.
- Spoon and level on top the mashed potatoes and sprinkle with the cheese.
- Pop in the oven to bake for 30 minutes or until bubbling around the edges.
Nutrition
Calories: 343kcal | Carbohydrates: 53g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 1701mg | Potassium: 1352mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5893IU | Vitamin C: 44mg | Calcium: 164mg | Iron: 5mg