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Turkey and Vegetable Pot Pie

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Turkey and Vegetable Pot Pie
Nut Free | Gluten Free | Dairy Free
Serves 6-8
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. 
350 g Butternut Pumpkin skin removed and diced 
200g Swiss brown mushrooms sliced 
1 Brown Onion finely sliced
500g cauliflower grated 
1 Cobb's worth of corn kernels 
2 Cups shredded kale 
1 TBSP Dried Porcini Mushrooms
2x Chicken Stock Cubes 
1 TBSP Italian Herbs 
500g Turkey Mince 
1 Cup Boiling Water 
2 Sheets GF & DF Puff Pastry
1 Egg Whisked 
1-2 tsp EVOO

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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