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Festive Turkey Pie with Braised Cabbage
Seasonal dried herbs gives this warming a festive feel. Simmer British turkey breast in almond cream. Top with creamy parsnip and potato mash. Serve with tenderstem broccoli and ruby-red braised cabbage, flavoured with sweet apple and star anise.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 240g Tenderstem broccoli
- 2 large potatoes
- 2 parsnip
- 600g British diced turkey breast
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 1 tbsp cornflour
- 1 leek
- 1 star anise
- 1 tbsp red wine vinegar
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 apple
- 1 red cabbage
Nutritional Information
Calories: 513
Protein: 43g
Carbs: 46g
Fat: 18g
Festive Turkey Pie with Braised Cabbage
Seasonal dried herbs gives this warming a festive feel. Simmer British turkey breast in almond cream. Top with creamy parsnip and potato mash. Serve with tenderstem broccoli and ruby-red braised cabbage, flavoured with sweet apple and star anise.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium saucepan, a large frying pan, a large ovenproof dish, a measuring jug, a peeler, a sieve & a masher
Make the braised cabbage
- Finely slice the cabbage. Dice the apple into 2cm chunks
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the cabbage and cook for 5 mins
- Add the apple, vinegar, star anise, half the stock powder and 500ml hot water
- Bring to a boil, then simmer for 30 mins, stirring occasionally, until the liquid has evaporated
Time for mash
- Peel and roughly dice the parsnips and potatoes into 2cm chunks
- Add both to the saucepan of boiling water and simmer for 18-20 mins until soft, then drain
- Return to the pan and mash with 2 tsp oil and a pinch of salt and pepper
Make the filling
- Meanwhile, trim and thinly slice the leek. Finely chop or crush the garlic
- Dissolve the cornflour in the jug with 50ml cold water. Top up with 150ml hot water, then stir in the remaining stock powder
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the leek and turkey and cook for 6 mins, until softened
- Stir in the garlic and cook for 1 min, then add the cream, Italian herbs and cornflour mixture and simmer for 14 mins, until the sauce has thickened and the turkey is cooked through
Oven time
- Transfer the turkey mixture to the large ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Bake for 12 mins, until golden and bubbling
- Meanwhile, trim the broccoli and place onto the lined tray. Toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 10-12 mins, until golden and cooked through
Plate up
- Remove the star anise from the cabbage
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Serve the turkey pie onto plates, with the broccoli and cabbage alongside
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