Turkey, Vegetable and Roast Potato Pie
- 75 g reduced fat margarine
- 3 garlic cloves, crushed
- 1 large leek, thinly sliced
- 13 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
- 34 cup frozen peas
- 5 mushrooms, sliced
- 4 large potatoes, chopped into 2cm pieces, roasted
- 34 cup grated reduced-fat tasty cheese (or cheddar)
- salt and pepper, to taste
- Preheat the oven to 180C Melt the butter in a large saucepan.
- Add the garlic and leek and cook over a medium heat, stirring for about 5 minutes or until leek is soft.
- Add flour and stir over heat until bubbling.
- Remove pan from heat and then gradually stir in milk until most lumps are dissolved.
- Return pan to heat and stir until mixture boils and thickens.
- Stir in carrots and zucchini and cook until vegetables are mostly cooked through.
- Stir in roast turkey, wholegrain mustard, peas and mushrooms and season with salt and pepper.
- Cover and continue to cook for 10 minutes.
- Pour mixture into a 9 cup capacity deep baking dish and top with the roast potatoes.
- Sprinkle cheese evenly over the top of the potatoes and bake in the preheated oven for about 25 minutes or until golden and bubbling.
- Serve pie garnished with fresh herbs.
margarine, garlic, flour, nonfat milk, turkey, whole grain mustard, carrots, zucchini, frozen peas, mushrooms, potatoes, tasty cheese, salt
Taken from www.food.com/recipe/turkey-vegetable-and-roast-potato-pie-279307 (may not work)