Ingredients
  • 30g butter (or 2 tbsp olive oil)
  • 1 medium onion (about 150 g), diced
  • 3 medium carrots (about 180 g), peeled and diced
  • 3 celery sticks (about 150 g), diced
  • 200g Brussels sprouts, trimmed and finely sliced
  • 3 cloves garlic, minced
  • 25g plain flour (about 2½ tbsp)
  • 500ml Freja Turkey Bone Broth
  • 200ml single cream
  • 1 tbsp fresh tarragon leaves, chopped (or more to taste)
  • 1 tbsp fresh thyme leaves (or more to taste)
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 250–300g cooked turkey, shredded or diced
  • 80g frozen peas or sweetcorn (optional)
  • 1–2 sheets puff or shortcrust pastry

 

Method
  1. Preheat the oven to 200°C (fan 180°C).
  2. In a large ovenproof pan, melt the butter. Add the onion, carrots, celery, and Brussels sprouts. Cook for 5–6 minutes until softened.
  3. Add the garlic and cook for another minute, until fragrant.
  4. Sprinkle the flour evenly over the vegetables and stir for 1 minute.
  5. Gradually pour in the Turkey Bone Broth and stir until smooth.
  6. Add the cream, tarragon, thyme, mustard, salt, and pepper. Simmer gently for about 5 minutes, until the sauce thickens.
  7. Stir in the shredded turkey and peas or sweetcorn (if using).
  8. Cover with puff or shortcrust pastry, making sure to seal the edges.
  9. Bake for 25–30 minutes, until the crust is golden and the filling is bubbling.
  10. Let the pie rest for 10 minutes before serving.