Name: Polenta-topped turkey pie
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 20.00 ml sunflower oil; 1.00 onion sliced; 300.00 g turkey breast, cubed; 4.00 carrots peeled and diced; 150.00 g peas frozen; 2.00 ml dried thyme; 1.00 soup tinned, cream of mushroom; 100.00 g flour cake, sifted; 100.00 g polenta; 2.00 ml salt; 10.00 ml Baking powder; 60.00 g butter cubed; 1 eggs large, lightly beaten; 180.00 ml milk

Recipe Disclaimer

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Ingredients (14)

20.00 ml	sunflower oil
1.00	onion — sliced
300.00 g	turkey — breast, cubed
4.00	carrots — peeled and diced
150.00 g	peas — frozen
2.00 ml	dried thyme
1.00	soup — tinned, cream of mushroom

Topping

100.00 g	flour — cake, sifted
100.00 g	polenta
2.00 ml	salt
10.00 ml	Baking powder
60.00 g	butter — cubed
1	eggs — large, lightly beaten
180.00 ml	milk

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Method:

Heat the oil in a large frying pan and saut&eacute the onion until soft.
Add the turkey and fry until golden.
Mix in the carrots, peas, thyme and mushroom soup.
Bring to the boil, then reduce heat and simmer for 15 minutes.
TOPPING
Mix the flour, polenta, salt and baking powder.
Add the butter and rub in with your fingertips until mixture resembles coarse breadcrumbs.
Whisk the eggs and milk, and stir into the flour mixture until well combined.
Spoon turkey mixture into a pie dish and spread on the topping.
Bake in a preheated 200 °C oven for 20 to 25 minutes or until golden. Serve with rice.

TIP
If you cannot find turkey breast fillets, use chicken breast fillets instead.