Rosti Topped Turkey Pie
Essential Ingredient:
Leftover turkey
500g diced cooked turkey

1 can condensed mushroom soup

1 can water

1 large onion sliced

2 sticks celery sliced

200g carrots sliced

200g green beans halved

500g potatoes

2 tbsp oil

Salt & Pepper for seasoning

To serve:
Fresh crusty bread.
A tasty pie that makes for a perfect meal-for-two.
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Fry the onion, celery, green beans and carrots in the oil until softened.
  3. Add condensed soup and water and simmer for 10 minutes.
  4. Add the cooked turkey and season.
  5. Pour all of the mixture into a casserole dish.
  6. Peel potatoes and grate coarsely. Spread over the turkey mixture and brush with a little oil.
  7. Bake in the centre of the oven for about 30 minutes (40 - 50 minutes for a non-fan oven) until topping is golden. Serve immediately.
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