Turkey, Mushroom and Potato Pancake Pot Pie

4.666665
Average: 4.7 (3 votes)
(3 votes)
Turkey, Mushroom and Potato Pancake Pot Pie
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein39 g(40 %)
Fat20 g(17 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.9 mg(33 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin23.1 mg(193 %)
Vitamin B₆0.8 mg(57 %)
Folate50 μg(17 %)
Pantothenic acid2.3 mg(38 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C44 mg(46 %)
Potassium1,137 mg(28 %)
Calcium619 mg(62 %)
Magnesium77 mg(26 %)
Iron3.4 mg(23 %)
Iodine20 μg(10 %)
Zinc5.2 mg(65 %)
Saturated fatty acids10.2 g
Uric acid181 mg
Cholesterol85 mg
Complete sugar5 g

Ingredients

for
4
For the potato cakes
4 large potatoes
1 Tbsp cornstarch
1 shallot
1 Tbsp vegetable oil
For the turkey
400 grams turkey breasts
1 bunch scallions
200 grams button Mushroom
20 grams Herb butter
1 lemon
1 Tbsp parsley (chopped)
1 tsp vegetable oil
150 grams grated Shredded cheese (light)
How healthy are the main ingredients?
parsleypotatoshallotlemon

Preparation steps

1.

For the potato cakes, scrub potatoes, rinse and drain, peel and grate. Peel shallot and chop finely and mix with potatoes. Place potatoes on a kitchen towel and squeeze out excess liquid. Mix cornstarch into potato mixture and shape into 4 patties. Heat 1 tablespoon oil in a non-stick coated pan and slowly fry patties on both sides over medium heat. Place potato pancake on paper towel to drain.

2.

For the turkey, cut turkey breast into thin slices. Cut scallions diagonally into 1.5 cm (approximately ½ inch) long pieces. Clean mushrooms with a paper towel and chop coarsely. Heat herb butter and oil in a pan and fry turkey and season with salt and pepper. Remove turkey from pan. Add vegetables to pan and fry in remaining butter and oil and simmer for about 3-5 minutes. Return turkey and turkey juices to pan and mix with vegetables and bring to a boil. Place potato pancakes in four oven-proof dishes and arrange vegetable turkey mixture over potato pancake and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) on the middle rack for about 10 minutes until cheese is bubbly and slightly browned. Cut lemon into wedges. To serve, squeeze lemon juice over each portion and sprinkle with parsley.