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Photo of Creamy turkey, ham and mustard pie by WW

Creamy turkey, ham and mustard pie

Total Time
1 hr 25 min
30 min
55 min


Olive oil

1 tbs


1 whole, thinly sliced

Brown onion

1 medium, chopped


1 cup(s), cut into 2cm pieces


2 clove(s), crushed

Fresh rosemary

1 tbs, finely chopped

Skinless turkey breast

700 g, cut into 3cm pieces

Plain flour

2 tbs

Salt reduced chicken stock

1½ cup(s), (375ml)

Light cream

¼ cup(s), (65ml)

Whole grain mustard

1 tbs

97% fat-free deli sliced ham

100 g, chopped


300 g, cut into small florets

Reduced-fat puff pastry

195 g, (1½ sheets), cut into 2.5cm thick strips


1 medium, lightly beaten


  1. Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over medium-high heat. Cook leek, onion and parsnip, stirring, for 5 minutes or until softened. Add garlic, rosemary and turkey and cook, stirring, for 5 minutes or until browned.
  2. Add flour and stir to coat. Gradually stir in stock and cream and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has thickened, parsnip is tender and turkey is cooked through. Remove from heat. Stir in mustard, ham and broccoli.
  3. Transfer turkey mixture to a 5cm-deep, 32cm x 22cm baking dish. Arrange pastry strips in a lattice pattern over filling, trimming to fit. Press to seal. Lightly brush top with egg. Bake for 30 minutes or until pastry is crisp and golden. Serve.


SERVING SUGGESTION: Mushy peas. Blanch 500g frozen peas in boiling water for 1 minute. Drain, reserving ⅓ cup cooking liquid. Process peas, reserved liquid and 2 tablespoons skim milk in a food processor until peas are roughly chopped. • Add it: Steamed baby carrots to serve. • Swap it: Puff pastry for 8 sheets filo pastry. Scrunch filo and place over pie before baking.