Catherine Tyldesley’s Christmas Turkey Pie Leftovers

- - Fitness, Food, Health
Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers
It’s Boxing Day, you’ve overindulged the day before and you’ve got heaps of leftover turkey.
Are you disgusted chocolate and sweets? is that the sole factor you’re desire one thing nutritive and healthy? Don’t worry, Catherine Tyldesley has the right instruction for you! and, it uses up all that leftover turkey from fete day — perfect!

Catherine came to the U.P. room and showed the United States the way to ready this paleo turkey pie that may assist you to balance out all the treats from the previous couple of days. stuffed with nutrient-dense vegetables, low-fat turkey and flat-topped with creamy mash, this dish is a firm favorite with all the family.

So whether or not you’re having friends spherical for a Boxing Day dinner, a quiet one with family or simply would like a clever thanks to expending all that additional turkey, then offer this paleo pie a go!

  • Ingredients
  • 450g turkey
  • 2 carrots
  • 1 leek
  • 1 onion
  • 3 cloves of garlic
  • 250g mushrooms
  • 1 cup of broccoli
  • 4 sweet potatoes
  • 1 cup of stock
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp butter
  • 1 cup of coconut milk

Method

  1. Peel and chop the potatoes into cubes and place in an exceedingly pan of boiling water. Leave to boil for 25-30 minutes.
  2. Meanwhile, finely chop the garlic, onion and mushrooms.
  3. Add a touch of vegetable oil to a pan. Add the onions and garlic and leave to fry for 3-4 minutes or till the onions area unit clear.
  4. Add the mushrooms with a sprinkle of rosemary and thyme and leave to brown for an additional 3-4 minutes.
  5. When the mushrooms area unit deep-fried add the mixture to a liquidizer with [*fr1] a cup of coconut milk. Blitz and put aside for later — this can be your creamy sauce.
  6. Slice the leeks, carrots and divide the broccoli florets. raise a pan with a bit of vegetable oil and leave to cook.
  7. Meanwhile, add a teaspoon of butter and a few black peppers to the drained potatoes and mash.
  8. Add the leftover turkey to the vegetables together with the remainder of the thyme and rosemary and stir.
  9. Next, pour in your creamy sauce and add the peas. Stir and leave to simmer for 10-15 minutes.
  10. Spoon the turkey mixture into a pie dish and high along with your mashed potatoes.
  11. Put the pie in an exceedingly pre-heated kitchen appliance (gas mark 7/220°C/200°C fan) for twenty minutes.

Serve with some spinach and enjoy!

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers
Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie Leftovers
Catherine Tyldesley’s Christmas Turkey Pie Leftovers
Catherine Tyldesley’s Christmas Turkey Pie Leftovers

Catherine Tyldesley’s Christmas Turkey Pie
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