Recipe by Shelley @dishydishesx on Instagram

A festive twist on a comforting winter classic

If you love the warm, nostalgic flavours of Christmas, this Turkey Mince, Leek & Mushroom Pie is destined to become a new seasonal favourite. Traditionally made with leftover roast turkey or chicken, this version uses our rich and flavourful Organic Turkey Thigh Mince — giving the dish incredible depth and tenderness while keeping it simple and affordable.

Perfect for a cosy family supper throughout December or as a post-Christmas showstopper to use up turkey trimmings, this pie brings together woodland mushrooms, savoury herbs and a subtle sweetness of cranberry, wrapped beneath golden puff pastry.

Why Turkey Mince?

Using minced turkey thigh is a brilliant alternative to leftover meat — it’s succulent, full of flavour and cooks quickly, making this a convenient weeknight pie with all the indulgence of a festive feast.

Our organic turkeys are slow-grown and ethically raised, resulting in meat that tastes richer, cleaner and naturally delicious.

Serves: 4 people

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

• 500g organic turkey thigh mince

• 2–3 leeks, thinly sliced

• A few sprigs of fresh thyme

• 500ml organic chicken stock

• 2 tbsp flour

• 2 punnets Cheshunt mushrooms, sliced

• 100ml double cream or crème fraîche

• 4 heaped tbsp sage & onion stuffing mix

• 2 tbsp cranberry sauce

• 1 sheet puff pastry (ready rolled)

• Olive oil

• Sea salt & cracked black pepper

• 1 egg, beaten (for egg wash)

Method

1. Prepare the leeks

Preheat the oven to 180°C (fan).
Heat a little olive oil in a large pan and gently fry the sliced leeks. Season generously with salt and pepper, add the thyme, loosely place a lid on the pan and allow to steam and soften for 5–10 minutes.

2. Add the turkey mince

Push the leeks to one side of the pan and add the turkey mince. Cook through thoroughly, breaking it apart with a spoon until lightly browned.

3. Build the sauce

Stir in the flour and cook for a minute. Gradually pour in the chicken stock, stirring continuously — the mixture will begin to thicken. Add the stuffing mix and allow the filling to gently bubble and reduce for 10 minutes.

4. Prepare the mushrooms

In a separate pan, fry the mushrooms in olive oil until golden. This prevents them from becoming soggy in the pie.

5. Bring together

Tip the mushrooms into the turkey mixture, stir through the cream and finish with the cranberry sauce. Combine well and transfer the filling to an ovenproof pie dish.

6. Add the pastry

Lay the puff pastry over the top, trim edges if needed and brush with egg wash.
Bake for 25–30 minutes or until the pastry is crisp and beautifully golden.

Serving Suggestion

Serve with simple leafy greens, cabbage or Brussels sprouts for a beautifully balanced winter meal.

Make It Your Own

✨ Add chestnuts for extra richness
✨ Stir in leftover roast veggies for a Boxing Day pie twist