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.
Festive British Turkey & Cranberry Pie with Honey Roasted Veg
Skip straight to the best bit of holiday feasting... Turkey Pie! Ours is extra special, thanks to British turkey breast simmered with cashew cream, leeks and cranberry relish for zing. Top with golden potato mash. No leftovers, here!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 large potatoes
- 6 brussels sprouts
- 2 carrot
- 15g festive honey (honey, natural flavourings)
- 300g British diced turkey breast
- 2 garlic clove
- 1 leek
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 tbsp cornflour
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 648
Protein: 43g
Carbs: 78g
Fat: 18g
Ingredients
- 150g British diced turkey breast
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour (use half)
- 2 carrot
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 2 garlic clove
- 2 large potatoes
- 1 leek (use half)
- 6 brussels sprouts
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 15g festive honey (use half) (honey, natural flavourings)
Nutritional Information
Calories: 894
Protein: 48g
Carbs: 131g
Fat: 19g
Festive British Turkey & Cranberry Pie with Honey Roasted Veg
Skip straight to the best bit of holiday feasting... Turkey Pie! Ours is extra special, thanks to British turkey breast simmered with cashew cream, leeks and cranberry relish for zing. Top with golden potato mash. No leftovers, here!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a peeler, a masher, a sieve, a measuring jug & a medium ovenproof dish
Get started
- Cut the carrots into 2cm thick batons (peel optional). Trim and halve the sprouts
- Place the carrot onto the lined baking tray and toss with 1 tsp oil and season with salt and pepper. Roast for 10 mins
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 2 tbsp cashew cream (1 tbsp for 1 person) and a pinch of salt and pepper
Start the pie filling & finish roasting
- Slice the leek into 1cm thick half-moons. Finely chop or crush the garlic
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and leek and cook for 6 mins, until golden. Season with salt and pepper
- After 10 mins, add the sprouts to the carrot tray and roast for a further 10-15 mins, until soft and golden. Drizzle with the honey in the final 2 mins, until sticky and glazed, then set aside and cover to keep warm
Simmer simmer
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then top up with 100ml hot water (50ml for 1 person)
- Stir the fresh garlic and garlic herb paste into the turkey and cook for 1 min, then add the remaining cream, the stock powder and cornflour mixture. Bring to a boil, then simmer for 14 mins, until the turkey is cooked through
- Stir the cranberry relish into the turkey in the final 1 min. Season to taste with salt and pepper
Final touches
- Transfer the turkey mixture to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Bake for 8-10 mins, until golden brown and bubbling
Roast & plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the turkey pie between plates, along with the roasted carrot and sprouts
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.