Layered Turkey Pie
In my perpetual quest for on-going weight-loss, I created another low-fat / low-cal recipe this evening that the whole family could enjoy. Well, ok, Hannah wasn’t over-keen, but then she doesn’t like courgettes and she doesn’t like sliced cooked carrots, so it was always going to be a hard sell! Simon & Charlotte loved it though 🙂
This was a very tasty, very simple and extremely filling recipe.
Yes, it’s a bit sloppy once you serve it, but then I’ve never gone in for the whole “perfectly presented tiny portions” idea. My cooking is good home cooking that anyone should be able to re-create in their own kitchen.
If you cook this, do leave me some feedback & let me know what you thought of it! Thank you & enjoy! 🙂
x
And here’s how to do it…
| Preparation Time: | 20 mins |
| Cooking Time: | 45 mins |
| Serves: | 6 |
- 800g turkey mince
- 1-2 courgettes (depending on size)
- 2 carrots
- 1 onion
- 3 cloves garlic
- 500-700g potatoes (depending on how low-cal you want it to be!)
- 150g frozen petits pois
- 2tsp olive oil
- 2tbsp plain flour
- 500ml chicken stock (I like to make mine with 500ml boiling water & 1 Knorr Chicken Stockpot, but any other good stock product or home-made stock will work equally well)
- salt (to taste)
- paprika (lots, but again, to taste…aim for approx. 1tbsp)
- dried thyme (very light sprinkling)
- Finely chop onion & garlic
- Finely slice carrots & courgette(s)
- Peel & finely slice potatoes
- If using stockpots/cubes, make up your chicken stock according to instructions, to 500ml
- Heat 1tsp olive oil in a sauté pan
- Add garlic & onion
- Once they start sizzling, turn the temperature down & fry gently until translucent
- Then turn up the heat & add the turkey to the pan
- Season the turkey generously with paprika & salt to taste
- Keep stirring, ensuring turkey browns all over
- Once it’s browned and juices starting to form in the pan, turn the heat down to minimum and add 2tbsp plain flour, stirring it in straight away
- Gradually add the chicken stock, stirring it in well before adding more, until the entire stock has been added
- Add the frozen petits pois
- Bring back to the boil, then take off the heat & set aside (the petits pois will keep cooking in the oven later, as will the turkey)
- In a small frying pan, heat 1tsp olive oil
- When it’s sizzling hot, add the carrots & courgettes
- Season with a sprinkling of salt & thyme (thyme is quite strong, so don’t over-do it!)
- Keep this on a high heat, stirring 2-3 times, for a few minutes, until the courgettes start going soft. If the courgettes caramelise a bit in the process, this is even better as it will add to the flavour, so keep the heat UP!
- Take off the heat
- In an oven-proof dish, place some of the turkey mixture into the base, using a slotted spoon so you don’t take the liquid at this stage
- Add a layer of potatoes, and a layer of carrots & courgettes
- Add another layer of turkey, then potatoes, then carrots & courgettes
- Add the rest of the turkey (making sure you still use a slotted spoon to retain the liquid separately), then finish off by putting a layer of potatoes on top
- Pour the juices over the potatoes on the top layer
Place in a pre-heated 180ºC oven for 45 mins or until potatoes soft & top potatoes nicely browned…
…Gloriously Good!
