| Cuisine: Indian | Type: Casserole | Serves: 6 |
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Source:
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Skinny Taste Meal Prep cookbook |
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Attributes:
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Book |
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Comments:
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It is hard to classify the cuisine for this dish. Because of the flavor profile, we are calling it Indian, but the technique is British. In any case, it is pretty darned good on a rainy day. Or, any other day. |
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Serving Suggestions:
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You can double the recipe and make two pies. Freeze one for later use. Just thaw it in the refrigerator before cooking. |
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Ingredients:
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1-1/2 pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces Kosher salt 1/4 cup sour cream or full-fat yogurt 1 tsp. ground turmeric (most spices are divided) 1 tsp. garam masala 3/4 tsp. ground cumin 3/4 tsp. chile powder, plus more for dusting 2 tsp. ghee or unsalted butter 1 large yellow onion, minced 3 garlic cloves, minced 1 tsp. grated fresh ginger 1 pound ground 93% lean turkey 3/4 cup tomato paste 2 tbs. chopped fresh cilantro, plus more for garnish 1 red chile pepper, seeded and minced 3/4 cup frozen peas |
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Instructions:
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1. Place the potatoes and 1 tablespoon salt in a medium saucepan. Cover with water, bring to a boil, and cook for 16 to 18 minutes, until tender. Drain and return to the saucepan. Add 1/2 teaspoon salt, the sour cream, 1/2 teaspoon turmeric, 1/4 teaspoon garam masala, 1/4 teaspoon cumin, and 1/4 teaspoon chili powder, and mash with a potato masher. Set aside. 2. Heat a large, deep nonstick skillet over medium heat and melt the ghee. Add the onion and cook until golden, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. 3. Add the ground turkey and 1 teaspoon salt to the skillet. Brown the meat, using a wooden spoon to break it up into small pieces, until cooked through, 4 to 5 minutes. Add the tomato sauce, 1/4 cup water, cilantro, chile pepper, the remaining 3/4 teaspoon garam masala, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon chili powder, and the remaining 1/2 teaspoon turmeric, and stir well. Cover and cook on low heat for 20 to 25 minutes, then stir in the frozen peas and cook for about 3 minutes more, until the peas are warmed through. 4. Transfer the meat mixture to an 8- or 9-inch baking dish or deep pie plate, spreading it across in an even layer. Dollop the potatoes across the top and gently push them around until they cover the entire top of the casserole, then run the tines of a fork across the top for texture. Dust with the chili powder for color. 5. You can cover with foil and freeze at this point, but if serving right away, position an oven rack in the center of the oven and preheat to 375°F. Place the pie on a sheet pan and bake for 25 to 30 minutes, until heated through. Adjust the oven rack 4 to 6 inches from the broiler and turn the broiler to high. Finish the pie under the broiler for 2 to 3 minutes. Serve as is or sprinkle with cilantro, if using. |
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Related recipes:
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None |
2025-11-23