Turkey Mince Pie

2 hours 15 minutes


For the pie

  • 1kg potatoes, diced
  • 200g of carrots, diced
  • 200g of swede, diced
  • 1 tbsp of butter, heaped
  • 200g of plain flour
  • 2 large eggs
  • salt
  • black pepper


  • 600g of turkey mince
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp of oil, unflavoured
  • 2 tsp paprika, spicy
  • 1 handful of parsley, chopped
  • 200g of mushrooms, diced
  • 100g of fresh peas


Preheat the oven to 190°C/gas mark 5
Start with the filling. In a large pan cook the diced onion in the oil over medium heat until soft, add the minced garlic and cook for 3 minutes
When the garlic has softened, add the minced turkey and stir occasionally, add the spicy paprika, diced mushrooms, fresh peas and parsley and season to taste. Let it cook over low heat for a further 10 minutes after that, switch off the heat and let it cool
In the meantime, make a potato, carrot and swede mash. Cook the potatoes, carrots and swede till they are soft and pass through a potato ricer, while still warm mix in the butter and then let it cool completely
Add the flour and eggs, mix until well incorporated. Butter and flour an oven-proof dish or loose base mould
Now build layers of potato dough, a layer of turkey and to finish another layer of the potato dough. Dust the top with grated cheese and bake for 60 minutes. Let it rest for about 20 minutes and serve
The mash (without the flour and eggs) and filling can be made the day before and assembled the next day. The use of egg and flour in the mash makes the mash-dough stiffer and easier to slice without collapsing