Turkey, leek and mushroom cobbler

Prep 0 h : 25 m
Cook 0 h : 35 m


  • 20g butter

    500g turkey breast, cut into 2cm cubes

    1 leek, thinly sliced

    200g button mushrooms, halved

    2 tsp rosemary, chopped

    2 garlic cloves, chopped

    2 tbsp plain flour

    ½ non-alcoholic white wine

    2 cups milk

    ½ cup frozen peas

    Salad, to serve


    1 ½ cups plain flour

    30g chilled butter, chopped

    2 tbsp finely chopped parsley

    ½ cup buttermilk, plus extra for brushing

    ½ cup grated parmesan


  • Preheat the oven to 200°C. In a large oven-proof frying pan, melt butter on medium heat. Sauté turkey for 3-4 mins, or until lightly browned. Transfer to a plate.

    In the same pan, sauté leek, mushrooms, rosemary and garlic for 4-5 mins, or until the leek is tender. Stir in flour and cook for a minute. Remove from heat.

    Pour in the non-alcoholic white wine, stirring until smooth, gradually add milk, stirring constantly. Return to the heat and simmer for 3 mins. Return the turkey to the pan with peas. Season taste.


    Sift flour into a large bowl. Rub in butter and mix in parsley. Add buttermilk and mix quickly to a soft dough.

    On a lightly floured surface, lightly press out to 2cm-thick circle. Using a 3cm cutter, cut into rounds.

    Arrange dumplings over the turkey mixture in the pan. Brush with buttermilk and sprinkle over parmesan. Bake for 15-20 mins or until the dumplings are puffed and golden and sound hollow when tapped. Serve with salad.