Rosti Topped Turkey or Chicken Pie
Serves 4
Points per serving: 5½
500g diced cooked turkey or chicken
1 can condensed mushroom soup 99% fat free
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
1 can condensed mushroom soup 99% fat free
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
Preheat the oven to 200°C/400°F/Gas Mark 6
Fry the onion, celery, green beans and carrots in the oil until softened.
Add condensed soup and water and simmer for 10 minutes. Add the cooked turkey and season. Pour all of the mixture into a casserole dish.
Peel potatoes and grate coarsely. Spread over the turkey mixture and brush with a little oil.
Fry the onion, celery, green beans and carrots in the oil until softened.
Add condensed soup and water and simmer for 10 minutes. Add the cooked turkey and season. Pour all of the mixture into a casserole dish.
Peel potatoes and grate coarsely. Spread over the turkey mixture and brush with a little oil.
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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