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 Mashed Potato Topping & Green Beans
Fluffy potato mash is a wholesome topping for this succulent British turkey pie. A creamy sauce – simmered with wholegrain mustard – coats fresh mushrooms and leeks, while green beans on the side brings green goodness
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 160g green beans
- 80g greek style yoghurt (Milk)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 300g British diced turkey breast
- 10g dried porcini mushrooms
- 120g chestnut mushrooms
- 2 large potatoes
- 1 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour
Nutritional Information
Calories: 650
Protein: 45g
Carbs: 55g
Fat: 26g
Ingredients
- 10g dried porcini mushrooms (use half)
- 160g green beans (use half)
- 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)
- 80g greek style yoghurt (use half) (Milk)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 120g chestnut mushrooms (use half)
- 150g British diced turkey breast
- 1 onion (use half)
- 2 large potatoes
Nutritional Information
Calories: 766
Protein: 49g
Carbs: 95g
Fat: 19g
Turkey & Mushroom Pie with Mashed Potato Topping & Green Beans
Fluffy potato mash is a wholesome topping for this succulent British turkey pie. A creamy sauce – simmered with wholegrain mustard – coats fresh mushrooms and leeks, while green beans on the side brings green goodness
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, an ovenproof dish, a sieve, a measuring jug, a peeler & a masher
Get started
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the diced turkey and cook for 10 mins, until golden. Season with salt and pepper
- Meanwhile, dissolve the cornflour in a jug with 2 tbsp water. Add the stock powder and dried porcini, then top up with 200ml boiling water (100ml for 1 person). Leave to infuse
- Thinly slice the onion and chestnut mushrooms
Make the mash
- Peel the potatoes and dice into 2cm chunks
- Add the potatoes to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Return the potatoes to the saucepan and mash with 1 tbsp oil and a pinch of salt and pepper
Build the filling
- After 10 mins, add the onion and chestnut mushrooms to the turkey and cook for another 5 mins, until the turkey is cooked through and the veg has softened
- Add the mustard and porcini stock mixture and simmer for a further 3-4 mins, until the sauce thickens. Remove from the heat and stir through the yoghurt. Season with salt and pepper
- Turn the grill to high (240C)
Time to grill
- Trim the green beans
- Season the turkey filling to taste, then transfer into the ovenproof dish
- Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Place the green beans onto the foil-lined tray and toss with 1 tsp oil, salt and pepper. Place the pie dish alongside the green beans
- Grill together for 8-10 mins, until golden
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the turkey pie between plates, with the green beans alongside
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