The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-spiced Turkey Pie with Honey & Almond Roasted Carrots
Warm up with this cosy, Middle East-inspired pie! Simply simmer British, slow-cooked turkey in a fragrant blend of cinnamon and harissa, then top with creamy mash and grill until golden. On the side? Sweet honey roasted carrots to complete the dish
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g British diced turkey breast
- 2 tbsp tomato purée (use half)
- 0.5 tsp ground cinnamon (use half)
- 60g chestnut mushrooms (use half)
- 10g flaked almonds (use half) (Nuts)
- 15g festive honey (use half) (honey, natural flavourings)
- 1 onion (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 10 chantenay carrot loose
- 2 large potatoes
Nutritional Information
Calories: 793
Protein: 46g
Carbs: 101g
Fat: 21g
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 300g British diced turkey breast
- 2 tbsp tomato purée
- 15g festive honey (honey, natural flavourings)
- 2 large potatoes
- 1 onion
- 60g chestnut mushrooms
- ½ tsp ground cinnamon
- 10g flaked almonds (Nuts)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 10 chantenay carrot loose
Nutritional Information
Calories: 550
Protein: 41g
Carbs: 59g
Fat: 16g
Harissa-spiced Turkey Pie with Honey & Almond Roasted Carrots
Warm up with this cosy, Middle East-inspired pie! Simply simmer British, slow-cooked turkey in a fragrant blend of cinnamon and harissa, then top with creamy mash and grill until golden. On the side? Sweet honey roasted carrots to complete the dish
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Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas 8
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug, a peeler, a masher & a small ovenproof dish
Make the mash
- Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1 tsp oil and a pinch of salt and pepper
Roast the carrots
- Trim and halve the carrots. Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 15-20 mins
Make the filling
- Finely slice the onion and mushrooms
- Heat the large frying with 1 tsp oil on medium-high heat. Once hot, add the turkey, onion and mushrooms and cook for 4 mins, until softening
- Add the harissa, cinnamon and tomato puree, then cook for 2 mins
- Stir in the stock powder and 250ml water (125ml for 1 person). Simmer for 8 mins, until thickened
Oven time
- Season the turkey to taste, then add to the small ovenproof dish. Top with the mash, using a fork to scrape lines in the topping
- Bake for 8-10 mins, until the top of the pie is golden
- Drizzle the carrot with the honey and almonds and return to the oven for 5 mins, until soft and golden
Plate up
- Share the turkey pie between plates, with the honey almond carrots alongside
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