Turkey, Mushroom and Leek Pies with Garlic Potato Top

Serves 4
Time 15 minutes, Cook time: 35 minutes


400g turkey mince (or chicken mince)
1 tbsp extra virgin olive oil
1 large leek, chopped
1 tsp cumin seeds
2 garlic cloves, crushed
2 cups mixed mushrooms, chopped
120g spinach leaves, stems removed and roughly chopped
1 tsp. sea salt

Garlic Potato Ingredients:
1 ½  cup potatoes
1 cup chickpeas, cooked
2 garlic cloves, crushed
2 tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. pepper
¼ bunch parsley, chopped
1 tbsp. sesame seeds


Preheat the oven to 200C.

In a frying pan, over a medium heat, add the olive oil, leek and garlic, cook, stirring for 2 minutes or until soft.  Add the cumin seeds, mushrooms and turkey, sauté for a further 3-5 minutes. Season. And the spinach just before taking the mixture off the heat.

In a large saucepan place the chunks of potato into water and bring to the boil and cook for 15 minutes or until soft. Once cooked, add all the remaining ingredients into a food processor and blend until soft and fluffy.

To assemble, place 4-6 ramekins on a baking tray and fill with the turkey ingredients  approximately three quarters of the ramekin . Spoon over the mash and flatten with a knife. Sprinkle with sesame seeds. Cook in the oven for 10-15 minutes and serve, topped with a drizzle of olive oil.