Turkey, Cabbage, and Parsnip Pie

We love our Savory Pies, and we’re determined to bring them back to popular culture…we may need your help with that though. Anyway, for this particular pie, we decided to borrow and blend flavours from the United Kingdom and from Eastern Europe. Essentially, we ended up with a pie that is part turkey and parsnips and part Haluski…and then we finished everything off with a nice salty crumbly Irish cheddar! We hope you enjoy.

Time: 45 Minutes

Ingredients:

  • 1/4 Head of Cabbage
  • 8 Ounces of Turkey Breast or Ground Turkey
  • 2 Parsnips
  • 1/2 Onion
  • Pie Crust (We used a frozen one, but homemade would be amazing too)
  • Crumbly Cheddar. We used Irish Cheddar.
  • Black Pepper

Method:

  • Prep your pie crust by making your own and placing it into a pie plate or setting a frozen crust on the counter to thaw while you prep your filling.
  • Prep your veggies:
    • Peel and dice your parsnips
    • Cut your cabbage into little ribbons
    • Slice your Onion
  • Preheat your oven to 350 degrees F.
  • Heat some butter in a heavy bottomed pan, and when it’s melted, add your veggies to sautee.
  • Slice or crumble your cheddar, and set it aside.
  • While your veggies cook, if you’re using turkey breast, slice it into thin pieces…if using ground turkey, you get to just wait while your veggies do their thing in the pan.
  • When your veggies have begun to brown nicely, add your turkey to the pan, and add a lot of black pepper. Sautee until the turkey is browned on all sides.
  • Add and stir in about half of your cheese, and allow it to melt with your other ingredients.
  • While the cheese melts, poke a few holes in the bottom of your pie crust.
  • When your filling is ready, scoop it into your pie crust, and top that with the rest of your cheese.
  • Bake for 15-20 minutes until your cheese is melted, and your crust has turned a golden brown on the edges.
  • Plate, devour, and enjoy!

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