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Turkey, Mushroom & Sweetcorn Pie

I have professed my love for pie on many occasions, so I don’t need to do it again, but the problem with pie is that they’re not always the healthiest of meals when you’re trying to be good and lose a bit of weight. But never fear! I’ve have prepared a pie recipe that will allow you to indulge your love of enjoying a filling, satisftying pie but without the dieter’s remorse that comes with it.

This recipe creates a lovely, creamy sauce by using fat-free quark cheese and a much lighter cream in soy cream and by using turkey breast, which is ever so slightly leaner than chicken, the majority of the calories come from the pastry – we’re using shortcrust as we want a base on our pie because otherwise it’s just a casserole with a lid…

Turkey, Mushroom & Sweetcorn Pie

Print Recipe
Serves: 4 - 6 Cooking Time: Approx 1 hour


  • 600g Shortcrust Pastry
  • 500g Turkey Breast Steaks
  • 150g Button Mushrooms
  • 100g Sweetcorn
  • 1 x Onion
  • 1 x Garlic Clove
  • 250g Quark Soft Cheese
  • 125ml Soy Cream
  • 250ml Chicken Stock
  • 1tbsp Olive Oil
  • 1tbsp Plain Flour
  • 1tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Dried Thyme
  • 1 egg, for glazing



Finely dice the onions and peel and dice the garlic clove.


Heat a little olive oil in a large frying pan over a medium heat, and add the onion and garlic and cook for 5 - 6 minutes until softened.


Cut the turkey breasts into bite-sized pieces and add to the pan and fry until they're cooked through.


Cut the button mushrooms in half, and add to the pan and cook until browned.


Add the sweetcorn to the pan and cook for a couple of minutes.


Add the tablespoon of flour to the pan and stir in.


Add the chicken stock, quark and soy cream and mix it into the pie filling. Season with the salt, pepper and thyme and cook on a gentle simmer for around 10 minutes until the sauce has thickened.


Remove from the heat and leave to cool for 10 - 15 minutes.


Pre-heat the oven to 200°C/390°F/Gas Mark 6.


Generously flour a work surface, roll half the shortcrust pastry so that it's just a bit larger than your pie dish, you can make your own or buy ready to use from the supermarket, and line your pie dish leaving a bit of an overhang.


Add the cooled pie filling to your pie dish.


Roll out the other half of the pastry so that's large enough to cover your pie. Carefully trim off the excess pastry with a sharp knife and add a small hole to the lid to let out the steam.


Beat the egg thoroughly and brush all over the pie.


Place into the oven and cook for around 30 - 40 minutes or until the pie is cooked through and lovely and golden brown all over.

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