Friday, January 31, 2014

Turkey pie with potatoes



This is an easier and healthier version to regular pie and it’s something I usually make when I have to use those potatoes that have been left hanging around in the kitchen.

It’s great on its own but it can also be accompanied by soup or salad and it’s quite comforting on a cold winter night when you don’t have much time to cook but still want something truly homemade.

You may substitute the potatoes for sweet potatoes, yams, yucca or even cauliflower. The filling can be a variety of just veggies, veggies and cheese, any meat and cheese or meat and veggies. I normally use whatever I have in the fridge and it’s a great way to get rid of leftovers too.

This is my latest version with turkey, broccoli, cashew nuts and potatoes. I served it with hot béchamel on top.












1 pack of minced (grain fed and free range organic) turkey meat (about 400g)

2 cups of broccoli

1 cup of cashew nuts (salted and roasted)

1/2 onion chopped

3 cloves of garlic finely chopped

salt, pepper, olive oil

3 to 4 big potatoes (washed and peeled)

2 egg yolks

1 tbsp butter




Start by boiling the potatoes in salted water until very soft. About 20 to 30 minutes.

Cut the broccoli in small pieces and steam them until cooked but still a little crunchy. About 5 minutes.

Meanwhile, fry the onion and garlic in a frying pan with a little olive oil.

Add the meat and stir constantly until completely cooked. I like to brown it a little for some extra flavor.

Add the broccoli, already steamed to the frying pan and stir occasionally until well mixed.

Add the cashew. Season it with salt and pepper and turn off the heat.

Back to the potatoes, smash them well, until pureed. Add the yolks and mix well and vigorously so the eggs don’t cook. While still a little warm, add the butter and season it with more salt and pepper and a little grated nutmeg.










To assemble the pie:

Using a 9” tart pan, layer the bottom with half of the potato purée.

Pour in the meat filling.

Cover it with the rest of the potato purée.

Make some marks over top using a fork.

Bake it at 350F for at least 30 minutes or until golden brown on top.