Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkey, Vegetable and Roast Potato Pie Recipe
    Lost? Site Map

    Turkey, Vegetable and Roast Potato Pie

    Turkey, Vegetable and Roast Potato Pie. Photo by Brittney_B

    1/3 Photos of Turkey, Vegetable and Roast Potato Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Brittney_B's Note:

    This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 180°C 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.
    2. 2
      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.
    3. 3
      Stir in carrots and zucchini and cook until vegetables are mostly cooked through.
    4. 4
      Stir in roast turkey, wholegrain mustard, peas and mushrooms and season with salt and pepper. Cover and continue to cook for 10 minutes.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Turkey, Vegetable and Roast Potato Pie

    Serving Size: 1 (579 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 437.8
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.9 g
    Cholesterol 40.4 mg
    Sodium 362.2 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 8.3 g
    Sugars 12.2 g
    Protein 27.5 g

    The following items or measurements are not included:

    reduced-fat tasty cheese

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes