Turkey Vegetable Pie
Total time: 40 minutes
I don't make pie crusts. This is a 'Turkey Pot Pie' made like a traditional Shepherd's Pie. Much easier without the pie crust - healthier, too.
Ingredients:
- Topping:
-
2 medium potatoes
- 2 tsp butter
- 2 tbs Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tbs chicken stock - if needed
- Filling:
-
10oz (300gr) turkey, cutlets or tenderloin
- 2 carrots
- 1 onion
- 3/4 cup peas about 4oz (120gr)
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) wine
- 1/2 cup (4oz, 120gr) yogurt
- 1 tbs Dijon-style mustard
- 1 tsp thyme
- 2 tsp olive oil
- 2 tsp maizena (cornstarch, corn flour) dissolved in 1 tbs water
Instructions:
- Topping:
- Peel the potatoes and cut into chunks. Cook in boiling, salted water until tender, 10 - 15 minutes.
- Drain well. Add butter, mustard and yogurt. Mash well. They should not be stiff but should hold their shape. Add chicken stock if needed.
- Filling:
- Chop onion.
- Peel carrot and cut in half the long way, then into thin slices.
- Cut the turkey into bite-size pieces.
- Remove peas from freezer and rinse in warm water.
- Heat oil in large nonstick skillet over medium heat.
- Add onions, carrots and sauté 5 minutes, until they start to get tender.
- Add turkey and sauté, 7 - 8 minutes longer, until cooked through.
- Add peas, wine, broth, mustard and thyme, bring to a boil.
- Mix cornstarch and water, add to turkey mixture, stirring until thick.
- Remove from heat and stir in yogurt.
-
To finish:
- Spoon turkey and vegetables into a baking dish large enough to hold everything.
- Top with potatoes, covering as well as you can.
- Bake, 400F (200C) for 20 - 25 minutes or until the top starts to brown.
- Remove and serve.