Rosamondford Turkey Farm

Turkey, Pea and Mushroom Pie with a Rosti Potato Topping

turkey supper bake

Serves 4-6 people.

Pie filling ingredients:

  • 2 shallots, peeled and finely chopped
  • 100g chestnut mushrooms, sliced
  • 50g butter
  • 750g cooked Totally Traditional Turkey, skinned and torn into long bite size pieces
  • 100g frozen peas

White wine sauce:

  • 60g butter
  • 60g plain flour
  • 150ml white wine
  • 200ml full fat milk
  • 200ml double cream
  • 1 tbsp fresh tarragon, chopped or 1 tsp dried tarragon (optional)
  • Sea salt and black pepper

Potato topping:

  • 4 large potatoes, scrubbed
  • Sea salt and black pepper

Per serving:

  • 697 calories
  • 40.7g fat
  • 23.3g saturates
  • 4.1g sugars
  • 0.8g salt


Preheat oven to 180°C / 360°F / gas mark 4.

Place the whole unpeeled potatoes in cold water and bring to the boil, simmer for 8 minutes, drain and cool a little.

Cook the shallots and sliced mushrooms in the butter, until just soft and set aside.

To make the sauce, heat the butter over a medium heat and melt, when foaming stir in the flour with a whisk to form a smooth paste, and then add the wine. Incorporate a little at a time, then add the milk and the cream, whisking all the time until you have a sauce. Bring back to the boil; simmer for 3 minutes over a low heat, season with tarragon, sea salt and black pepper.

Add the shallots, mushrooms, turkey and peas, if the sauce is too thick you could add more milk, adjust the seasoning.

Place the turkey mixture in an ovenproof dish. Peel and coarsely grate the potatoes, toss with a little seasoning and then top the pie with the rosti mix. Drizzle with a little melted butter on top to make the pie more golden. Bake for 25-30 minutes until the rosti is cooked, crisp and golden on top.

Tip: You could add bacon to this pie and you could also use a shortcrust or puff pastry lid. If you are not keen on tarragon you could use thyme.