• 2½ tbsp olive oil
• 4 bacon rashers, roughly chopped
• 300g cooked turkey meat, shredded
• 400g roasted vegetables
• 3 tbsp Bisto Best Chicken Gravy
• 450g leftover roast potatoes, broken into large chunks
• 1 tsp dried sage
1 Heat the oven to 200C/180C fan/gas 6. Heat ½ tbsp oil in a frying pan or shallow casserole dish over a high heat. Add the bacon and fry for 4 mins until crispy, then stir in the turkey and vegetables and cook until heated through.
2 Mix in the Bisto Best Chicken Gravy and 400ml boiling water, stirring until thickened, then simmer for 1 min. If you’re using a frying pan, transfer the mixture to a baking dish.
3 In a large bowl, toss the roast potatoes with the remaining oil and the sage, then arrange over the pie filling. Bake for 20-25 mins until golden and crispy on top.
