Ham, turkey & sprout pie

Ham, turkey & sprout pie

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(7 ratings)

Prep: 30 mins Cook: 55 mins


Serves 6

Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.

Nutrition and extra info

  • unbaked

Nutrition: per serving

  • kcal662
  • fat38g
  • saturates18g
  • carbs34g
  • sugars4g
  • fibre3g
  • protein43g
  • salt2.6g
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  • 1 onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, diced
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 500ml turkey or chicken stock (or 100ml/3½ fl oz leftover gravy mixed with 400ml/14fl oz water)
  • 175ml single, double, whipping or soured cream, or crème fraîche – or a mixture



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 1 tbsp Dijon or wholegrain mustard
  • 100g mature cheddar or Stilton, grated, plus 25g/1oz extra to sprinkle on top
  • 400g turkey or chicken, cut into bite-sized chunks



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 200g ham, diced slightly smaller than the turkey/chicken
  • 100g Brussels sprouts, halved
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 320g sheet ready-rolled shortcrust pastry
  • splash of milk or beaten egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • mashed potato and greens, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. In a large frying pan, soften the onion and celery in the butter for about 10 mins. Stir the flour into the veg until completely absorbed, then gradually stir in the stock. Simmer to a sauce consistency, then stir in the cream, mustard and cheese, followed by the turkey or chicken, ham and sprouts. Take off the heat and season well.

  2. Tip the pie filling into a baking dish. Unroll the shortcrust pastry and, if you need to, roll a little thinner until it’s big enough to cover the pie dish. Divide the pastry into 6 portions by pricking lines with the prongs of a fork. These pricked lines will also work as air holes for the steam to escape, so you don’t need to use a pie funnel. Lift the pastry onto the pie dish. Crimp or pinch the edges to seal the pastry to the dish, and glaze the top with a little milk or egg. Scatter with the extra cheese and bake for 30-40 mins until golden and crisp.

  3. Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.

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Comments, questions and tips

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30th Dec, 2016
Just served this to the family with the leftovers from Christmas and the pie dish has been scraped clean. Delicious. Easy to change ingredients to suit what you've got. Tempted to over cater with future roasts to allow me to make this pie again.
29th Dec, 2016
This is a fabulous way of using up leftover Christmas turkey and ham. The end result doesn't taste at all like 'leftovers'. I cooked this for supper with friends and they and my husband raved about it. I substituted the sprouts for leeks as that's what I had and they worked really well.
8th Jan, 2016
This was delicious! Made it with leeks instead of sprouts (can't stand them) and was a big hit. Left out the celery too as didn't have any. Thought the mustard was v strong when I tasted it before putting it in the oven but was perfect once it came out. Made my own shortcrust pastry from a recipe on good food which was v easy and tasty, would be interested in trying puff next time. V versatile and lots of the ingredients could be switched around depending on what you've got leftover.
3rd Jan, 2016
Delish! Used wholegrain mustard and stilton, didnt have any sprouts so used some left over cabbage. Will def make again, was wholesome and filling, although hubby (who is the real cook) wished he had seasoned more!
2nd Jan, 2016
This is possibly the best pie I've ever made! I only had frozen puff pastry so used this instead of shortcrust. Used different ration of turkey to ham as that's what we had and added a few left over carrots as well as brussel sprouts. Used a small amount of left over gravy, some stock and double cream to make the sauce. It was fantastic, deserves 5 stars, but for some reason I can't give a star rating.
1st Jan, 2016
I made this today using the Christmas leftovers. It was delicious. Although we didn't have any leftover sprouts so used Leftover Butternut squash instead. Will definitely make again with any Sunday dinner leftovers
Jersey pearl
28th Dec, 2015
Excellent! tasted fab. I used puff pastry - but sauce was very tasty
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