30g unsalted butter

700g large white onions, peeled, halved and sliced


1 tablespoon of olive oil

200g button mushrooms, stalks trimmed and halved

150ml turkey stock

500g leftover turkey, diced

200g tin rustic bean mix or white beans (drained weight) rinsed

4 tablespoons coarsely chopped flat leaf parsley plus extra to serve (optional)

For the top

200g wholemeal breadcrumbs

75g turkey gravy or stock

3 tablespoons extra virgin olive oil


  • Melt the butter in a large saucepan over a low heat.  Add the onions, sprinkle over a teaspoon of salt and gently fry over a low heat for 30 minutes, stirring frequently to prevent them colouring.  By the end they should be silky and soft.
  • Meanwhile, heat the oil in a large nonstick frying pan over a medium high heat, then fry the mushrooms for several minutes until lightly coloured, stirring occasionally and transfer to a medium bowl.
  • Puree the onions with the stock in a blender until silky smooth then transfer the sauce to a large bowl and leave to cool for about 30 minutes.  Stir in the turkey, mushrooms, beans and parsley.
  • Transfer this to a shallow ovenproof dish (around 20cm x 30cm).  The filling can be prepared well in advance, in which case cover and chill.
  • To cook the pie, preheat the oven to 200C/190Cfan/gas 6 ½ . For the top whiz the breadcrumbs with the gravy and oil to a crumble consistency in a food processor taking care not to turn it into a dough.  Scatter over the filling and bake for 20-35 minutes until the crumbs are golden. 

Contributed by: Maggie Hartley

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s