Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 358.4
- Total Fat: 20.0 g
- Cholesterol: 53.9 mg
- Sodium: 280.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.0 g
- Protein: 21.7 g
View full nutritional breakdown of Turkey and Ale pie calories by ingredient
Turkey and Ale pie
Submitted by: ROSE-N-SURREYIntroduction
This started out as Steak and Ale pie. I simply substituted turkey thigh pieces for the steak. My hubby thinks mine is better than any he's tasted at the local pubs.It tastes much better if you make the meat filling and allow it to sit in the refrigerator over night. This started out as Steak and Ale pie. I simply substituted turkey thigh pieces for the steak. My hubby thinks mine is better than any he's tasted at the local pubs.
It tastes much better if you make the meat filling and allow it to sit in the refrigerator over night.
Number of Servings: 8
Ingredients
-
For the meat filling:
500 g Turkey thigh pieces
150 g button mushrooms, halved
150 g onion, chopped
10 ounces chicken broth
10 ounces ale
1.5 tbs marmite
1.5 tbs Bisto
1 tbs flour
2 tbs vegetable oil
For the top crust:
1 pkg ready-made puff pastry
Directions
Season turkey pieces with salt and pepper. Add flour and stir to coat.
In a large saucepan heat half the oil. Add turkey pieces, a few at a time, and cook until just brown. Remove from the pan and put aside.
Add the rest of the oil to the saucepan and sautee onions and mushrooms until the onions are just transparent.
Add the meat, broth, ale, marmite. Bring to a boil.
Stir in Bisto.
Lower the heat and allow to simmer for 60 mins.
Place mixture into a casserole dish. Cover with pastry crust, making sure to cut a slit in the center to allow steam to escape.
Bake at 220C for 25-30 mins.
Serve with baked chips (steak fries) and peas.
Number of Servings: 8
Recipe submitted by SparkPeople user THORN-E-ROSE.
In a large saucepan heat half the oil. Add turkey pieces, a few at a time, and cook until just brown. Remove from the pan and put aside.
Add the rest of the oil to the saucepan and sautee onions and mushrooms until the onions are just transparent.
Add the meat, broth, ale, marmite. Bring to a boil.
Stir in Bisto.
Lower the heat and allow to simmer for 60 mins.
Place mixture into a casserole dish. Cover with pastry crust, making sure to cut a slit in the center to allow steam to escape.
Bake at 220C for 25-30 mins.
Serve with baked chips (steak fries) and peas.
Number of Servings: 8
Recipe submitted by SparkPeople user THORN-E-ROSE.
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