Turkey/Sunday Lunch Pie

This is a good one! Sometimes we all get some leftovers after Sunday/Christmas lunch and we can never think what to do with them, right? Well, this is a great way to enjoy the leftovers, just cooked a different way. Very easy and my go-to quick leftover dinner for the next day. I hope you enjoy it.

Serves 2


Low fat cooking spray

1 onion

1-2 garlic cloves, chopped

600g/1lb 7oz leftover turkey/meat from roast dinner

6 tomatoes, remove seeds and dice

1/4 pint of chicken stock

1 tbsp Worcestershire sauce

225g/8oz leftover vegetables (carrots, parsnips, sprouts)

115g/4oz frozen peas

salt & freshly ground black pepper

any herbs you like

450g/1lb roast potatoes

25g/1oz melted butter


Spray some low fat spray into a large frying pan, add the onion and garlic. Cook until it is softened but not coloured.

Add the chopped, cooked meat and cook until lightly coloured. Next, add the diced tomatoes, pour in the stock and Worcestershire sauce bring to the boil.

Simmer until it starts to thicken then add the diced vegetables and peas and return to the boil. Season with the salt and pepper and your chosen herbs and pour into a large pie dish and allow it to cool down.

Preheat the oven to 200C/Gas 6.

Slice the roast potatoes and lay them carefully on top of the turkey/meat mixture. Brush with the melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. If they are not coloured enough in that time I would spray with some low calorie spray and put them in for another 10 minutes or so until you are satisfied. Serve it as it is.


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