It’s Boxing Day, you’ve overindulged the day before and you have tons of leftover turkey.
Are you sick of chocolate and sweets? Is the only thing you’re craving something nutritious and healthy? Don’t worry, Catherine Tyldesley has the perfect recipe for you! Plus, it uses up all that leftover turkey from Christmas Day — perfect!
Catherine came to the U.P. kitchen and showed us how to whip up this paleo turkey pie that will help you to balance out all the treats from the last few days. Filled with nutrient-dense vegetables, low-fat turkey and topped with creamy mash, this dish will be a firm favourite with all the family.
So whether you’re having friends round for a Boxing Day dinner, a quiet one with family or just need an inventive way to use up all that extra turkey, then give this paleo pie a go!
3 cloves of garlic
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
- Peel and chop the potatoes into cubes and place in a pan of boiling water. Leave to boil for 25-30 minutes.
- Meanwhile, finely chop the garlic, onion and mushrooms.
- Add a dash of olive oil to a frying pan. Add the onions and garlic and leave to fry for 3-4 minutes or until the onions are translucent.
- Add the mushrooms with a sprinkle of rosemary and thyme and leave to brown for another 3-4 minutes.
- When the mushrooms are cooked add the mixture to a blender with half a cup of coconut milk. Blitz and set aside for later — this will be your creamy sauce.
- Slice the leeks, carrots and break up the broccoli florets. Add to a pan with a little olive oil and leave to cook.
- Meanwhile, add a teaspoon of butter and some black pepper to the drained potatoes and mash.
- Add the leftover turkey to the vegetables along with the rest of the thyme and rosemary and stir.
- Next, pour in your creamy sauce and add the peas. Stir and leave to simmer for 10-15 minutes.
- Spoon the turkey mixture into a pie dish and top with your mashed potatoes.
- Put the pie in a pre-heated oven (gas mark 7/220°C/200°C fan) for 20 minutes.
- Serve with some spinach and enjoy!