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Melt the butter in a large pan over a medium heat. Once foaming, add the leeks and spring onions with a pinch of salt, and cook for 10 minutes until softened.
Add the garlic and thyme and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
Remove from the heat and stir in the turkey meat, ham, cream, mustard and cheddar cheese.
Season to taste. Set aside to cool to room temperature, then stir through the parsley.
Preheat the oven to 190°C (375°F/Gas Mark 5). Spoon the filling into a 20cm x 30cm baking dish, sprinkle with breadcrumbs and bake for 25-30 minutes until the breadcrumbs are golden.
i,d finish with mash or tot topping