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Turkey & vegetable cottage pie - Serves 4

Turkey & vegetable cottage pie

A great way to make use of left-over turkey after Christmas. So good, you may want to buy some turkey specially even if it isn't Christmas!


1 Over a medium heat, place the flour in a pan, add a little lukewarm stock and mix well.

2 Pour over 1/2 of the boiling stock and stir well, until all the lumps have disappeared.

3 Carry on adding more stock and cook until the desired thickness is reached.

4 Add the mustard, horseradish, nutmeg and a little honey, adjust the seasoning.

5 Add the sauce to the turkey and vegetables and gently mix. At this stage you can add spinach, cabbage and/or watercress.

6 Pour into an ovenproof dish.

7 Mix together the mashed potatoes or root vegetables with the cheese and place over your pie.

8 Sprinkle with some cayenne/smoked paprika or madras, before cooking in a preheated oven 160°C for 25-30 minutes or until the pie is piping hot and the topping is light golden.

9 Before serving, drizzle with a little extra virgin olive oil.


  • 600g leftover turkey cut into chunks
  • 600g leftover vegetables cut into chunks
  • 700g leftover roast potatoes mashed (or a mix of any root vegetables)
  • 100g leftover cheese, grated
  • 50g flour
  • 750ml stock approx*
  • Honey
  • 1tbsp English mustard
  • 1tbsp Horseradish sauce
  • Nutmeg
  • Spinach, Watercress, Cabbage (optional)
  • Cayenne pepper, smoked paprika, curry powder (optional)
  • Cracked black pepper
  • 1-2 tsp of extra virgin olive oil