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Turkey Pot Pie

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Turkey Pot Pie
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
636
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie636 kcal(30 %)
Protein37.87 g(39 %)
Fat27.08 g(23 %)
Carbohydrates65.46 g(44 %)
Sugar added0 g(0 %)
Roughage4.55 g(15 %)
Vitamin A202.12 mg(25,265 %)
Vitamin D0.32 μg(2 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.16 mg(168 %)
Vitamin B₆1.11 mg(79 %)
Folate124.06 μg(41 %)
Pantothenic acid1.08 mg(18 %)
Biotin1.22 μg(3 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C39.09 mg(41 %)
Potassium1,262.9 mg(32 %)
Calcium76.26 mg(8 %)
Magnesium79.31 mg(26 %)
Iron4.42 mg(29 %)
Zinc2.33 mg(29 %)
Saturated fatty acids12.75 g
Cholesterol120.37 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
2 slices
Bacon (roughly chopped)
1 tablespoon
2
large Leeks (sliced)
freshly ground Black pepper
2.333 cups
cooked Turkey meat (chopped)
1
2 ½ cups
vegetable stock (or turkey stock)
1 tablespoon
few Sage leaf (torn)
5 cups
potatoes (sliced)
¼ cup
butter (diced)

Preparation steps

1.
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking or pie dish.
2.
Heat the oil in a pan and cook the bacon for 3-4 minutes. Add butter and leeks and cook for 3 minutes.
3.
Add salt and pepper to taste, cover and cook gently for 8-10 minutes until softened. Remove from the heat and stir in the turkey.
4.
Add the flour, mixing well, then pour in the stock, stirring constantly. Add the crème fraîche and sage and return to the heat. Bring to a boil and remove from the heat.
5.
Arrange half the potato slices in the baking dish. Tip in the turkey mixture and arrange the remaining sliced potatoes on top. Dot with the butter and cover the dish.
6.
Cook for 20 minutes, then remove the cover and cook for a further 20 minutes, until the potatoes are tender and golden.