Turkey, Ham, and Brussels Sprouts Pie
Turkey, Ham, and Brussels Sprouts Pie



  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 50g butter
  • 50g flour
  • 500ml chicken stock
  • 175ml soured cream
  • 1 tbsp wholegrain mustard
  • 100g stilton, crumbled
  • 400g cooked chicken or turkey, cut into bite-sized chunks
  • 100g Brussels sprouts, halved
  • 200g ham, diced
  • 320g sheet of readymade shortcrust pastry
  • 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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