Turkey and Vegetable Pot Pie with Cornbread Topping
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Ingredients
- 500 g turkey breast, diced
- 1 onion, diced
- 2 carrots, diced
- 100 g frozen peas
- 30 g plain flour
- 400 ml chicken stock
- 100 ml whole milk
- 100 g fine polenta (cornmeal)
- 60 g self-raising flour
- 1 eggs
- 50 g grated cheddar cheese
- 30 g butter
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 42.5 g
- Carbohydrate
- 44.3 g
- of which sugars
- 7 g
- Fat
- 15.3 g
- of which saturates
- 8.2 g
- Fibre
- 4.6 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Brown the turkey with the onion and carrots for 7-8 minutes.
- 3
Stir in the plain flour, then whisk in the chicken stock and whole milk and simmer until thickened. Stir in the peas and tip into a baking dish.
- 4
Mix the fine polenta, self-raising flour, egg, grated cheddar cheese and melted butter to make a thick cornbread batter, and spoon over the filling.
- 5
Bake for 25-30 minutes until the cornbread topping is golden and the turkey is cooked through with no pink remaining.
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