Leftover meat pot pie with garlic topping

Instructions

1. Preheat oven to 180 C
2. Place butter and garlic in a pan and heat to melt butter. Set aside.
3. Heat butter in a skillet over low to medium heat. Add onion, carrots, garlic and parsnips. Cook for 3 minutes until carrot and onion is softened. Add flour, cook for 1 minute.
4. Add about ¾ cup of milk and mix quickly to dissolve the paste into the liquid. It should thicken quite quickly. Add remaining liquid and stir. Increase heat to medium high. Cook for 5 minutes, stirring regularly until sauce thickens. Once the sauce coats the back of the wooden spoon, take it off the stove. Add turkey, peas, salt and pepper. Stir.
5. Top with bread. Drizzle over garlic butter. Sprinkle over parmesan. Bake for 10 minutes or until bread is starting to go golden and crunchy. Remove from oven, top with cheese, then bake for a further 10 minutes until cheese is melted and golden. The reason to bake in two parts is to make the top a bit crunchy. Otherwise it's all soft because it's covered in cheese the whole time.
6. Rest for 5 minutes before serving.

• Servings : 8
• Ready in : 35 Minutes
• Course : Main courses
• Recipe Type : Cakes, Pies and pastry, Chiken and paultry, From dinner-to lunchbox, Leftovers, Meat, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Bread, Bread chunks, Butter, Carrots, Caw-milk, Chicken breast, Chicken fillets, Flour, Garlic, Ground black pepper, Milk, Olive oil, Onion, Parmesan cheese, Parsnips, Peas, Salt, Sunflower oil, Turkey, Turkey breasts escalopes, Turkey fillets, Yellow cheese