Herby turkey and parsnip mash pies

Herby turkey and parsnip mash pies

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
35 mins

Admittedly these are quite filling, so you could happily make the whole lot in one pie dish and serve it as dinner for two. Parsnip mash isn’t quite as heavy as potato, and because there is no cheese it’s lighter than it sounds.

Ingredients

Quantity Ingredient
100g butter, plus a little extra
400g turkey breast, chopped into chunks
100g frozen peas
salt
1 tablespoon plain flour
4 tablespoons soured cream
2 tablespoons basil, chopped
1 tablespoon mint, chopped
400g parsnips, peeled
black pepper

Method

  1. Preheat the oven to 180°C. Melt the butter in a large saucepan over a medium heat and add the turkey, frozen peas and a pinch of salt. Cook for 5–10 minutes, stirring occasionally, until the peas have defrosted, the turkey is lightly golden and the butter is bubbling. Add the flour and stir until dissolved. Mix in the soured cream, basil and mint and set aside for later.
  2. Meanwhile, slice the parsnips into rounds. Transfer to a pan of boiling water and cook for 15 minutes until soft and they can easily be pierced with a sharp knife. Drain well, return the parsnip to the empty pan and cook over a medium heat for a couple of seconds to let any remaining water evaporate. Add a knob of butter and a little pepper and mash until smooth.
  3. Split the turkey mixture between four individual mini pie or casserole dishes – each one should be able to hold about 250 ml. Cover each with a quarter of the mash, smoothing it down carefully. Place in the oven for 20 minutes, serving once the filling is bubbling gently up the sides.

Substitute the basil and mint with...

  • Chive and tarragon, rosemary and thyme or lemon thyme and parsley.
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