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 & cranberry pie with thyme roasted carrots
Skip straight to the best bit of the holiday feasting: turkey pie. You don't need leftovers – make this fresh with free-range British turkey breast, cranberry and leeks, and top with creamy parsnip-potato mash.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g Brussels sprouts
- 6 tbsp cranberry sauce (Cranberries, Date Syrup, Water, Cornflour)
- 2 large potatoes
- 1 handful of fresh thyme
- 4 parsnip
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 500g free-range turkey breast portion
- 1 leek
- 4 carrot
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 garlic clove
- 2 tbsp cornflour
- 25g honey
Nutritional Information
Calories: 577
Protein: 40g
Carbs: 78g
Fat: 13g
Turkey & cranberry pie with thyme roasted carrots
Skip straight to the best bit of the holiday feasting: turkey pie. You don't need leftovers – make this fresh with free-range British turkey breast, cranberry and leeks, and top with creamy parsnip-potato mash.
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Cooking Instructions
- Preheat the oven to 230C/ fan 210C / gas mark 8. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water, then stir in the cornflour, cream and cranberry sauce.
- Peel the potatoes and parsnips, cut into 2cm cubes and place in a saucepan. Cover with lightly salted boiling water and simmer for 15 mins, until softened, then drain. Return to the pan and mash with sea salt and black pepper.
- Peel the carrots and cut into half moons. Trim the sprouts and halve. Place onto a lined baking tray, then drizzle with 1/2 tbsp oil and the honey. Season with sea salt and black pepper; mix. Set aside.
- Thinly slice the leek. Finely chop or crush the garlic. Remove the thyme leaves from their stalks and finely chop. On a separate board, dice the turkey into bite-sized pieces.
- Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Add the garlic, leeks, thyme and turkey; cook for 6-7 mins, until the veg softens and turkey is beginning to brown. Pour in the stock mixture, stir well and simmer for 5-6 mins, until the sauce thickens. Transfer to an ovenproof dish, spoon over the mash and rake with a fork. Bake for 20 mins, until the top is golden brown. Place the veg in the oven at the same time and roast for 20 mins, until golden, turning halfway.
- Serve the turkey pie with the roasted carrots and sprouts.
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