• 1 tbsp olive oil
• 5 oz mushrooms , sliced
• 4 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, peeled, chopped into pieces
• 4 tbsp flour
• 2 1/2 cups milk
• 4 cups cooked chopped turkey or chicken
• 1 1/2 cups frozen peas
• 1 tsp chicken or vegetable stock powder
• 1/4 tsp salt
• 1/2 tsp black pepper

GARLIC BREAD TOPPING
• 4 tbsp salted butter
• 2 garlic cloves , minced using garlic press
• 5 Turano French Rolls, cubed bread chunks
• 2 tbsp parmesan cheese , grated
• 1 cup mozzarella or other melting cheese, shredded or sliced (or enough slices to cover most of top)

① Preheat oven to 180°C/350°F. Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.
② Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned – about 4 minutes. Remove. Sauté garlic & onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes. Add carrot then cook for 1 minute. Add flour, cook for 1 minute. You'll have a pasty mix. Don't worry if it looks dry (depends how sweaty your onions get).
③ Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid. Add remaining liquid and stir. Add stock powder, salt and pepper, stir.
Thicken sauce: Cook for 2 – 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it.
④ Add turkey, peas and mushrooms, and mix into sauce.
⑤ Top with Turano French Rolls, spread to cover surface. Grate over parmesan if using, top with melting cheese.
⑥ Bake for 12 – 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn't stick to the cheese, then bake for a further 10 minutes.
⑦ Sprinkle with additional parmesan if desired, then serve!