Turkey and Vegetable Pot Pie

Serves 6-8

Method

Preheat the oven to 180 degree celcius 

Heat 1 tsp EVOO in a large heavy based pot. Cook the onions until tender. Meanwhile cook pumpkin in the microwave at medium power for 15 minutes, or until the pumpkin is soft 

Add in the stock cubes to the pot and allow to heath through, break up with a fork and mix in with the onion 

Add in the 2 types of mushrooms and Italian herbs and stir. Cover pot with lid and reduce to a low heat. Check pot every minute and stir 

Add in the pumpkin, kale and cauliflower and the boiling water. Stir the mixture and then cover again and allow to cook for 20 minutes 

Heat the remaining EVOO in a large frypan and brown off the turkey mince and cook through. Allow to rest for 5 minutes. Add the turkey into the vegetable mix 

Place the mixture into a pie dish and cover with the two pastry sheets so that they create a star on top. Brush with egg and make a cross slit in the middle of the pie. 

Bake pie for 20 minutes or until the pastry has puffed and is golden. Allow to rest and then serve.