Turkey Pie

By cserumga

Per serving: 406 cal, 21g total fat, 79mg chol, 389mg sodium, 26g carb, 4g fiber, 25g protein

Ingredients

• 1 1/2 pounds ground turkey (no more than 93% lean)
• 4 tablespoons canola oil, divided
• 1 cup diced carrot
• 1 cup diced onion
• 1 cup diced celery
• 1 tablespoon garlic, minced
• 1 tablespoon fresh thyme
• 3 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 can diced tomatoes (14.5 oz), drained
• 1 cup low-sodium chicken broth
• 1/2 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups frozen shredded hash browns
• 4 tablespoons unsalted butter, melted
• 1 cup shredded white cheddar

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1.Preheat oven to 400 degrees F. Butter a 2-quart baking dish.

2.In a large saute pan over medium-high heat, heat 2 tablespoons of oil until simmering. Add the turkey and brown, 8-10 minutes. Transfer to a fine mesh strainer set over a bowl to drain.

3.Heat remaining 2 tablespoons of oil in the same pan over medium heat. Add the onion, celery and carrots and sweat, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and tomato paste and cook 1 minute.

4.Stir in diced tomatoes, chicken broth, wine, Worcestershire and Dijon; bring to a boil. Reduce heat to medium-low. Stir in peas, browned turkey, salt and pepper. Transfer to prepared baking dish and place on a baking sheet.

5.Mound the hash browns on top of the filling, pressing lightly to keep it in place. Drizzle butter over hash browns. Bake 30 minutes.

6.Remove from oven and sprinkle with cheddar cheese. Return to oven and continue to bake for 20 minutes, or until lightly browned. Remove from oven and let cool 10-15 minutes before serving.