Jamie Oliver

Gobble-oink pie

With a swede & sweet potato topping

Gobble-oink pie

Serves 6
Cooks In1H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    275
    14%
  • Fat
    9g
    13%
  • Saturates
    3.2g
    16%
  • Protein
    23.2g
    46%
  • Carbs
    27.5g
    11%
  • Sugars
    13.3g
    15%
  • Salt
    0.6g
    10%
  • Fibre
    5.5g
    -

Of an adult's reference intake

Jamie Magazine
recipe adapted from

Jamie Magazine

By Sarah Tildesley

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Ingredients

  • 1 small swede
  • 2 sweet potatoes
  • 1 knob of unsalted butter
  • 2 carrots
  • 1 stick of celery
  • 1 medium onion
  • 2 cloves of garlic
  • olive oil
  • 500 g higher-welfare turkey mince (or leftover cooked higher-welfare turkey)
  • 50 g higher-welfare ham
  • 500 ml organic chicken or vegetable stock
  • a few sprigs of fresh sage
Tap For Method
Jamie Magazine
recipe adapted from

Jamie Magazine

By Sarah Tildesley

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and roughly chop the swede and sweet potatoes, then boil in a pan of water for 20 minutes, or until soft. Drain and leave to steam dry, then mash with butter and set aside.
  3. Finely chop the carrot and celery, then peel and finely chop the onion and garlic.
  4. Heat a lug of oil in a large pan over a medium heat. Cook the carrot, celery, onion and garlic, stirring occasionally, until softened. Add the turkey and cook for another 10 minutes (skip this stage if using cooked turkey.)
  5. Shred in the ham and turkey (if using cooked turkey), then add the stock. Pick in the sage leaves and leave it all to bubble for another 10 minutes.
  6. Spoon into little ovenproof dishes and top with the mash. Bake for 20 to 25 minutes, or until hot through and golden.

Tip

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Nutrition per serving
  • Calories
    275
    14%
  • Fat
    9g
    13%
  • Saturates
    3.2g
    16%
  • Protein
    23.2g
    46%
  • Carbs
    27.5g
    11%
  • Sugars
    13.3g
    15%
  • Salt
    0.6g
    10%
  • Fibre
    5.5g
    -

Of an adult's reference intake