- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 443.4
- Total Fat: 8.8 g
- Cholesterol: 53.8 mg
- Sodium: 1,821.0 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 9.4 g
- Protein: 29.1 g
Creamy turkey, leek and mushroom pot pieSubmitted by: SAFFSTAR
IntroductionComfort food for cold days, and packed with veggies! Comfort food for cold days, and packed with veggies!
500g turkey breast (no skin)
2 tbsp wholegrain mustard
1 can Campbell's Cream of Chicken soup (295g)
2tsp soy sauce (optional)
Frylight 1 calorie spray oil - I used 15 sprays of the sunflower one
Salt and pepper according to preference or dietary requirements
**Weights for veggies are after peeling/trimming
If you put the potato,parsnip and carrot mix through a potato ricer/spatzel maker before mashing, you can get rid of any lumps
Finely chop the leek and fry, using spray oil until tender (you may need to add a little water to stop them burning!)
Chop the mushrooms and add to the leeks
Chop the turkey into small chunks and add to the leeks and mushrooms - add salt and pepper if you wish
Once the turkey is sealed all over, add the soup plus 1/2 a can of water and the mustard - leave to simmer until the turkey is cooked through
Once the veggies are boiled, mash them together until they're well combined. Again, add salt and pepper to suit your needs.
Once the turkey mix is cooked, mix in the soy sauce then transfer it to a lasagne type dish.
Next, spread the mashed veggies evenly over the top - rough up the mash with a fork to make sure you get plenty of yummy crispy bits once the pie's baked!
Bake in the oven on gas mark 6 until the mash has started to turn golden brown (about 25-35 minutes)
Serving Size: Makes enough for four
Number of Servings: 4
Recipe submitted by SparkPeople user SAFFSTAR.