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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 minutesTopping
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
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 |
Dissolve cornstarch in water |
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