• 1 tbsp olive oil
  • 150g / 5 oz mushrooms, sliced
  • 4 tbsp / 50g butter
  • ½ large onion, finely chopped (brown, white, yellow)
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp flour
  • 2 cups milk
  • ½ cup chicken broth (or more milk + 1 bouillon cube crumbled)
  • 4 cups, packed tightly, cooked shredded or chopped turkey or chicken
  • 1½ cups frozen peas
  • 50g / 4 tbsp salted butter
  • 2 garlic cloves, minced
  • 5 packed cups bread chunks (Note 1)
  • 2 tbsp parmesan cheese, grated (optional)
  • ¾ cup+ grated cheese


  1. Preheat oven to 180C/350F.
  2. Topping: Place butter and garlic in a heatproof jug and microwave to melt butter. Leave in microwave while preparing pie.
  3. Heat oil in a skillet over high heat. Add mushrooms and cook until browned. Remove.
  4. Lower heat to medium. Melt butter in skillet. When foaming, add onion, carrot and garlic. Cook for 3 minutes until carrot and onion is softened.
  5. Add flour, cook for 1 minute – don’t worry if it looks dry.
  6. Add about ¾ cup of milk and mix quickly to dissolve the paste into the liquid. It should thicken quite quickly. Add remaining liquid and stir.
  7. Increase heat to medium high. Cook for 5 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken.
  8. Once the sauce coats the back of the wooden spoon, take it off the stove. (Note 2)
  9. Add turkey, peas, mushrooms, salt and pepper. Stir.
  10. Top with bread. Drizzle over garlic butter. Sprinkle over parmesan.
  11. Bake for 10 minutes or until bread is starting to go golden and crunchy. Remove from oven, top with cheese, then bake for a further 10 minutes until cheese is melted and golden. (Note 3)
  12. Rest for 5 minutes before serving.

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