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Turkey Thai Hot Pie

Serves 4

Turkey thai hot pie.PNG


1 tbsp organic butter or coconut oil

2 onions, chopped finely

500g turkey mince

2 garlic cloves, chopped finely

2 shallots, chopped finely

1 stick fresh lemongrass, minced

1 tbsp galangal, minced (optional)

10 cherry tomatoes, chopped

3 green finger chillis

5 lime leaves

1 tsp chilli flakes

400ml light coconut milk

1 large all-purpose potato, cut into 1 inch thick cubes

1 cauliflower head, grated

Salt and white pepper


  • In a large pan, melt the butter or oil and fry the onion until softened. Add the turkey mince and cook gently until browned. Season well.

  • Add the garlic, shallots, lemongrass and galangal and cook for 1 minute. Add the tomatoes, chillis, lime leaves, chilli flakes and most of the coconut milk (reserving a few tablespoons for the mash).

  • Season well and simmer for 10-15 minutes. Preheat the oven to 160˚C.

  • Bring a saucepan of salted water to the boil and cook the potato for 10 minutes. Add the cauliflower and cook for a further 2 minutes. Drain well, return to the saucepan and mash with a fork. You may want to add a small amount of butter or olive oil to soften up the mash. When all the lumps are gone, add the remaining coconut milk to the mash. Season well.

  • Spoon the turkey mixture into a rectangular oven dish. Top with the mash. Cook for 45 minutes and serve.

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