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Recipe: Turkey and Vegetable Pie

Posted by on January 23, 2008

This is the first recipe I’ve pretty much invented from scratch (apart from when I made a Shepherd’s Pie without a recipe), and I loved it so much I wanted to share it with the world. Most of the amounts of ingredients are estimations.

2 sheets shortcrust pastry
500g turkey mince
3/4 cup peas
1 cup frozen veg (broccoli, cauliflower, carrots)
1/2 brown onion, chopped
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp marjoram
1 cup chicken stock
1/3-1/2 cup corn flour


1. Preheat oven to 180°C. Spray large pie dish with baking spray; line with one sheet of pastry. (You will probably want to bake the base for 3-5 mins here, though I didn’t realise that when I made this – making it up as I go along and all).

2. Cook onions in large fry pan on stove until brown. Add in turkey and cook until brown, then add the herbs and mix together. Add peas and vegetables; cover until cooked. Then add chicken stock, mix well, and add corn flour occasionally until thickened.

3. Add cooked filling into base of pie, then cover with the second sheet of pastry. Bake in oven for 20 minutes.

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Dominica has a strong interest in exploring diversity in media, seeing people subverting corporate control of creativity through crowdfunding and indie publishing, and spending as much time as she can travelling the world and discovering culture. This is what she most regularly blogs about. In her spare time, Dominica is primarily focused on long-form improv theatre, and writing and publishing speculative fiction. You can find links to some of her free and published stories and screenplays on her writing page, or check out her pirate time-travel novel Adrift. Though born and raised in Australia to American parents, Dominica lived in Kuala Lumpur, Malaysia, between 2008-2014, until she moved to the San Francisco Bay Area. She also has a background in web programming, filmmaking, and stand-up comedy. For more information, check out her about page, or any of the specific pages about her various creative pursuits in the links at the top of the page.

5 Responses to Recipe: Turkey and Vegetable Pie

  1. Bec

    Was this leftover turkey from Christmas? We froze our leftover turkey and just used it to make a pasta dish with bacon and a few other bits and bobs in a creamy tomato sauce.

    Re the pastry: you’re right, it’s better if you bake it before putting the pie filling in. Off the top of my head, I think about 10-15 minutes is a better bet, so it’s crunchy rather than just staying soggy. Also, you’ll need to blind bake it (line the pastry with baking paper and fill the pie shell with dried beans, rice, pasta or something similar) so that the pastry doesn’t get air under it and end up with bubbles in it.

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