Turkey Pie

Turkey pie is delicious comfort food that makes great use of Christmas leftovers like shredded turkey, carrots, mashed potato and cheese. You could also make it all from fresh for a simple and delicious meal that it perfect for feeding a crowd.

This comforting pie is made with lean protein and vitamin-rich vegetables. Topped with a creamy sweet potato mash, making a really hearty, yet healthy meal.

You can make a big batch of this to freeze for easy weeknight meals that the kids will love too. Easy to bulk out with lots of vegetables - this pie really does have something for everyone.

For more ways to use leftover turkey, try our creamy Turkey Fricassee, simple Turkey Grilled Cheese Sandwich or our comforting Leftover Turkey Soup.

Why You Will Love It

Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

• Shredded turkey - the star of this pie, it's a great way to use up leftovers from a large roasted turkey. Simply shred it and add it to the pie. You could also use leftover roast chicken. If you don't have any leftovers, then roast up some turkey breast and shred that to use in this recipe.
• Leeks - rather than using onions, we used leeks as they have a more intense flavour. You can cook these from raw, or use leftover cooked leeks. We love leeks with our Christmas dinner, so there is usually some left over.
• Mushrooms - whilst there is plenty of meat in this turkey pie, we like to bulk it out with vegetables and mushrooms is a great way to do this as they have such a meaty texture. You can use a mixture of different type of mushrooms, which all have such different textures.
• Carrots - these add some crunch and colour, as well as lots of extra vitamins. We always buy way too many carrots, so these can be chopped up small and cooked at the same time as the leeks. You could also grate the carrots if you wanted to hide them from fussy eaters. Got leftover roast carrots? Chop them up and add them.
• Sweetcorn - this adds a little sweetness to the pie and is usually a favourite with kids, so a good way to tempt them to eating it.
• Ham - got some leftover ham as well? Chop that up and add it in. Ham adds lots of extra flavour too.
• Stock - we used vegetable stock, however you could use chicken or mushroom stock.
• Creme fraiche - this is what makes up the base of the creamy sauce. Rather than using heavy cream, we used reduced fat creme fraiche to lighten it up.
• Cheese - we added extra mature cheddar, as it has a strong flavour, so you can use less of it. If you have leftovers from the Christmas cheese board, then you can use a mixture of cheese in this turkey pie. A mix of cheddar and crumbled Stilton makes this pie really indulgent.
• Herbs - a little dried oregano and marjoram adds lots of flavour to this pie.
• Mashed sweet potato - you can either use leftover mashed sweet potatoes in this pie, or you can make it from scratch. You could also swap it for mashed white potatoes. Or, if you have loads of roast potatoes leftover (that never happens in our house), then smash them up and put them on top.

More ingredient substitutions and variations can be found in the recipe card.

Step by Step Instructions

One: Boil the sweet potatoes for 15 minutes and then mash with the milk and butter. Season to taste.

Two: Heat the oil in a pan and cook the mushrooms, onions, garlic and courgettes for 5 minutes.

Three: Add the turkey, ham, sweetcorn, stock, herbs, creme fraiche, mustard and half the cheese. Mix Well.

Four: Transfer to a large baking dish.

Five: Top with the mashed sweet potato and spread so the filling is covered. Cook in the oven for 30 minutes at 200°C/400°F/Gas 6.

Six: Remove from the oven and cover with the remaining cheese.

Seven: Put under the grill (broiler) until the cheese starts to bubble.

Christmas Leftovers Pie

The best thing about this pie is that it's a great way to use up Christmas leftovers. We always have way too much meat after the big day and after we get bored of making turkey and stuffing sandwiches, we make some of this. If you have chicken instead of turkey, then you can use that in the pie instead.

You can pretty much add anything to this pie, which is great when it comes to vegetables. We have added leeks, mushrooms and carrot, however there are lots more options as listed below. You could use leftover roasted carrots and parsnips. Why not try crumbling some stuffing into the sauce too.

Got too much cheese leftover from the cheeseboard? Add a mixture of it to the sauce. A mix of cheddar and Stilton for a really creamy and indulgent sauce.

Oh, and pigs in blankets. Add some leftovers of those chopped up too. This pie really does have everything.

What Vegetables to Add

We used mushrooms, leek, sweetcorn and carrots, but you could use any veg you have. This is a great recipe to use up anything that is close to past it's best.

You could use some courgette (zucchini), aubergine (eggplant), peas, broccoli, cauliflower, or even asparagus. The possibilities are only restricted to what vegetables you can get.

Serving Suggestions

With this being made up of meat, vegetables and potato, it is really a whole meal in itself. However, here are a few side dished that would go well with this potato topped turkey pie:

Frequently Asked Questions

Recipe

Turkey Pie

By: Dannii Martin

This Turkey Pie is another warming recipe. The turkey mince is leaner than using beef and by adding beans, you are bulking it out and can use less meat.

Gluten Free

5 from 13 votes

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Course: Main Course

Cuisine: British

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 6 servings

Calories: 540kcal

Allergens:

Dairy

Meat

Ingredients

Pie filling:

• ▢ 500 g (1.1 lb) Leftover turkey - shredded
• ▢ 1 Onion - diced
• ▢ 2 Garlic cloves - crushed
• ▢ 2 (1 cups) Leek - sliced
• ▢ 2 Carrot - diced
• ▢ 10 (2.5 cups) Mushrooms - sliced
• ▢ 6 slice Ham - chopped
• ▢ 200 g (1.33 cups) Sweetcorn - drained
• ▢ 200 g (0.75 cups) Reduced fat creme fraiche
• ▢ 250 ml (1 cups) Vegetable stock
• ▢ 50 g (0.5 cups) Mature cheddar - grated
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 tablespoon (1 tablespoon) Olive oil
• ▢ 0.5 teaspoon Marjoram
• ▢ 0.5 teaspoon Dried oregano

Sweet potato topping

• ▢ 6 Sweet potato - peeled and chopped
• ▢ 80 ml (0.33 cups) Whole milk
• ▢ 20 g (1.5 tablespoon) Butter
• ▢ 50 g (0.5 cups) Mature cheddar - grated
• ▢ Sea salt and ground black pepper

Instructions

• Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
• Chop 6 Sweet potato and boil for 15 minutes. Once cooked mash with 80 ml Whole milk, 20 g Butter and Sea salt and ground black pepper.
• Heat 1 tablespoon Olive oil in a pan and cook 10 Mushrooms, 1 Onion, 2 Garlic cloves, 2 Leek and 2 Carrot for 5 minutes.
• Add 500 g Leftover turkey, 6 slice Ham, 200 g Sweetcorn, 250 ml Vegetable stock, 0.5 teaspoon Marjoram, 0.5 teaspoon Dried oregano, 200 g Reduced fat creme fraiche, 50 g Mature cheddar and 1 teaspoon Dijon mustard. Mix Well.
• Transfer to a large baking dish.
• Top with the mashed sweet potato and spread so the filling is covered. Cook in the oven for 30 minutes.
• Remove from the oven and cover with 50 g Mature cheddar. Put under the grill (broiler) until the cheese starts to bubble.

Recipe Tips

• If you have leftover stuffing, you can add that in to the sauce too. It makes it really hearty.
• Roasted vegetables work really well in this turkey pie too.
• You can swap the creamy sauce of a gravy based sauce using leftover gravy.
• If you don't have leftover turkey, you can use leftover chicken. If you don't have any leftovers, then you can roast a turkey or chicken breast and shred it up.
• Fancy a change from the potato topping? Use a filo pastry topping to make it nice and crispy.

Nutritional Information

Serving: 1portion | Calories: 540kcal | Carbohydrates: 57g | Protein: 36g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 118mg | Sodium: 677mg | Potassium: 1292mg | Fiber: 9g | Sugar: 15g | Vitamin A: 36435IU | Vitamin C: 13mg | Calcium: 242mg | Iron: 3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.