1 Preheat the oven to 200C/gas 6. Heat a large pan over a medium heat. Add a knob of butter and sauté the onion, carrots and leeks for 5 minutes until the carrots start to soften.

2 Cover with the cream and stock and simmer until it starts to thicken. Finish by adding the turkey, ham, mushrooms, cayenne and herbs. Season to taste.

3 Take off the heat and pour into a 1-pint ceramic pie dish. Roll out enough pastry to cover the dish and cut a strip to edge the rim of the dish. Press down firmly and seal all around. Brush with beaten egg and sprinkle with Parmesan. Cook until golden.