Turkey, Vegetable and Roast Potato Pie Recipe

Name: Turkey, Vegetable and Roast Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g reduced fat margarine; 3 garlic cloves, crushed; 1 large leek, thinly sliced; ⅓ cup plain flour; 3 cups nonfat milk; 300 g roasted turkey, diced into 2cm cubes; 3 tablespoons whole grain mustard; 2 carrots, sliced; 2 zucchini, sliced; ¾ cup frozen peas; 5 mushrooms, sliced; 4 large potatoes, chopped into 2cm pieces, roasted; ¾ cup grated reduced-fat tasty cheese (or cheddar); salt and pepper, to taste

Servings: persons

75 g reduced fat margarine
3 garlic cloves, crushed
1 large leek, thinly sliced
⅓ cup plain flour
3 cups nonfat milk
300 g roasted turkey, diced into 2cm cubes
3 tablespoons whole grain mustard
2 carrots, sliced
2 zucchini, sliced
¾ cup frozen peas
5 mushrooms, sliced
4 large potatoes, chopped into 2cm pieces, roasted
¾ cup grated reduced-fat tasty cheese (or cheddar)
salt and pepper, to taste

1
Preheat the oven to 180C Melt the butter in a large saucepan.
2
Add the garlic and leek and cook over a medium heat, stirring for about 5 minutes or until leek is soft.
3
Add flour and stir over heat until bubbling.
4
Remove pan from heat and then gradually stir in milk until most lumps are dissolved.
5
Return pan to heat and stir until mixture boils and thickens.
6
Stir in carrots and zucchini and cook until vegetables are mostly cooked through.
7
Stir in roast turkey, wholegrain mustard, peas and mushrooms and season with salt and pepper.
8
Cover and continue to cook for 10 minutes.
9
Pour mixture into a 9 cup capacity deep baking dish and top with the roast potatoes.
10
Sprinkle cheese evenly over the top of the potatoes and bake in the preheated oven for about 25 minutes or until golden and bubbling.
11
Serve pie garnished with fresh herbs.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 75 g reduced fat margarine, 3 garlic cloves, crushed, 1 large leek, thinly sliced, ⅓ cup plain flour, and more.

Yes, Turkey, Vegetable and Roast Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey, Vegetable and Roast Potato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions