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Turkey Vegetable Pie

Menu Plan for the week of March 15, 2013: Wednesday's Recipes

Turkey Vegetable Pie

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

      More cooked-to-order mashed potatoes.....

Turkey Vegetable Pie                               Preparation and cooking 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.  

2 medium potatoes
2 tsp butter
2 tbs Greek or plain yogurt
1 tbs Dijon-style mustard
1 tbs chicken stock - if needed
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

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.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, large skillet, strainer,
baking dish, potato masher

Turn oven on, 400F (200C)
Peel potatoes, cut, cook
Peel, slice carrot
Peel, chop onion
Sauté carrot, onion
Cut turkey
Rinse peas

Dissolve cornstarch in water
Add turkey to skillet, sauté
       Wait for potatoes....
Drain potatoes
Add broth, wine, thyme, mustard, peas to skillet
Mash potatoes, butter, yogurt, mustard
Add cornstarch to skillet, stir until thick
Stir in yogurt
Spoon turkey, vegetables into baking dish
Top with potatoes, bake
     Go do something for 20 minutes.....
Remove and serve

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