Turkey, Ham, and Brussels Sprouts Pie

Preheat the oven to 200C. Soften the onion and celery in the butter for a few minutes, then stir in the flour and gradually add the stock. Simmer to thicken, then add the cream, cheese, and mustard, followed by the meats and sprouts. Season well.
Tip the mixture into a pie dish, and cover with rolled shortcrust pastry. Prick a few times with a fork to make steam holes, then seal the edges, and brush the top with a little milk and scatter with a bit more cheese. Bake in the oven for 40 mins, or until golden and crisp. Serve with steamed kale and mashed potato.

55 mins

6 serving

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