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.
Turkey & Mushroom Pie with Creamy Mash Topping & Tenderstem Broccoli
A comforting winter warmer with a crisp top and saucy interior. Try this Mindful Chef take with melt-in-your-mouth slow-cooked British turkey, sweet onion and umami mushrooms. Swirls of almond cream and sharp mustard for the perfect finish. Top with creamy potato mash and bake until golden. Serve alongside nutty Tenderstem broccoli.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 20g flaked almonds (Nuts)
- 240g Tenderstem broccoli
- 550g slow cooked turkey leg (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 120g chestnut mushrooms
- 2 onion
- 4 large potatoes
Nutritional Information
Calories: 538
Protein: 38g
Carbs: 48g
Fat: 20g
Turkey & Mushroom Pie with Creamy Mash Topping & Tenderstem Broccoli
A comforting winter warmer with a crisp top and saucy interior. Try this Mindful Chef take with melt-in-your-mouth slow-cooked British turkey, sweet onion and umami mushrooms. Swirls of almond cream and sharp mustard for the perfect finish. Top with creamy potato mash and bake until golden. Serve alongside nutty Tenderstem broccoli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with lightly salted water to a boil
- Pull out another large saucepan, a large baking dish, a masher, a measuring jug, a sieve & a peeler
Get the potatoes on
- Peel and roughly dice 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 tbsp olive oil and a pinch of salt and pepper
Soften the veg
- Meanwhile, finely slice the mushrooms and onions
- Heat the other large saucepan with 1/2 tbsp oil on medium heat. Once hot, add the onion and mushrooms and cook for 5-7 mins, stirring occasionally, until softened. Season lightly with salt and pepper
Build the dish
- Add the mustard, garlic herb paste, stock powder and 250ml hot water to the pan. Bring to a boil and simmer for 4-5 mins, until thickened
- Add the almond cream and turkey to the pan (with all its juices from the bag). Pull apart any larger pieces of turkey. Simmer for 3-4 mins
Oven time
- Trim the broccoli and place onto the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper
- Transfer the turkey mixture to the large baking dish
- Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Bake together for 8-10 mins, until golden. Add the almonds to the broccoli for the final minute
Plate up
- Serve the turkey pie onto plates, with the broccoli alongside
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