Parsnip pie with turkey recipe

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Celebrate one of the best side dishes of Christmas and parsnips take centre stage in this pie.

Turkey and parsnip one-pot pie
(Image credit: Future PLC)
Serves4
SkillEasy
Preparation Time30 mins
Cooking Time45 mins
Total Time1 hours 15 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories820 Kcal41%
Fat37 g53%
Saturated Fat15 g75%
Carbohydrates55 g21%

This delicious parsnip pie is one of our favourite ways to use up Sunday roast or festive leftovers.

With salty pancetta, creamy leeks, and sweet, earthy parsnips alongside the last of your roast turkey, it's a midwinter treat. Perfect on a cold day. You don't actually need to have leftover turkey to create it, either. Simple roast a couple of turkey breast steaks in the oven first, and you can have it at any time of year. Riesling is a great wine for cooking as the heat brings out more of the delicate fruity aromas, but any dry white wine will work here.

Ingredients

  • 100g diced pancetta or lardons
  • 1 large leek, finely sliced
  • ½ savoy cabbage, shredded
  • 1tbsp cornflour
  • 1tbsp dijon mustard with herbs
  • 200ml dry Riesling
  • 200g button mushrooms, halved
  • 3 parsnips, peeled and chopped into chunks
  • 400g cooked turkey, cut into bite-sized pieces
  • 1 sheet ready-rolled puff pastry
  • 1 egg beaten, optional

WEIGHT CONVERTER

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Method

  1. Start by cutting a disk of pastry the size of 20cm ovenproof casserole dish, then put the cut pastry back into the fridge. You could use the leftovers to cut out shapes to decorate the top of the pie. Heat the oven to 190ºC/375ºF/Gas 5.
  2. In the casserole dish cook the pancetta until golden. Remove the meat but leave the fat in the pan, add the leek. Sweat with the lid on, over a low heat for about 10 mins, stirring occasionally, until softened. Mix in the cabbage and cornflour, return the lid and sweat for 5 mins. Remove the lid and cook for 5 more mins. Add the mustard followed by the wine and season. Scrape the brown bits from the base pan and quietly simmer for 10 mins.
  3. Mix in the remaining veg and turkey and season and return the pancetta. Cover with the pastry and make a small incision in the centre. If using, lay over the cut-out pastry shapes and brush the top with the beaten egg. Bake in the oven for 45 mins - 1 hr until the pastry is golden. Cool for 10 mins before serving.

Top tips for making parsnip pie with turkey

Brushing the pastry with the egg will give the crust a golden gloss, but is not essential, so don't worry if you don't have one spare. You could brush over a teaspoon of full-fat milk instead, or leave it unglazed.

If you like utilise pastry offcuts to create a pretty pattern on your pie.

Find out everything you need to know about cooking a turkey to perfection with our how to cook a turkey (opens in new tab) step-by-step guide - including easy to follow guide

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Rose Fooks
Rose Fooks

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.