Canadian winters are as cold as a woman scorned. You could curl up in sadness under a dozen layers of Hudson’s Bay stripe wool blankets waiting for the polar vortex to pass; or you can make some comfort food, put on your best onesie, and surf Netflix until the last snow flakes fly.
Savoury Turkey Pie is a new take on the classic Sheperd’s Pie. In the new year turkey parts are abundant and as grocery stores try and move the fresh meats off the shelves it is also highly affordable. Turkey is incredibly nutritious, and is a highly bioavailable source of protein. (Without going into a lesson about bioavailability, in short it means how much of the protein is actually absorbed and used in the body, and in turkey, it’s very high!) The pie is hearty and flavoured with herbs reminiscent of holiday stuffing. It smells so good you’ll think that your Grandma was in the kitchen cooking for you!
Suggested sides for this dish: steamed broccoli or green beans, leafy green salad, and even cranberry sauce! Fresh cranberries are in season from September till harvest in November, and are available in stores through January. Frozen cranberries are available year round. And if you find yourself in a point of low desperation, there is always canned. (You did NOT see me blog that.)
Savoury Turkey Pie
*Gluten free, nut free
3lb extra lean ground turkey (or 3 butcher’s packs)
3 whole eggs*
3/4 c butter, ghee, coconut oil, or butter flavour coconut oil
2 c white onion, chopped (approximately 2 medium onions)
2 to 2-1/2 c celery (approximately 4 stalks)
2 cloves garlic, minced
4 tsp dried sage
1 tsp dried rosemary
1 tsp sea salt
1 tsp black pepper
*Eggs are optional, but I include them because I find that the pie holds together much better opposed to crumbling apart.
Potato Topping Ingredients:
4lb potatoes (or more to your liking, I use 6lb!)
1 whole egg*
1/2 c whole milk or full fat coconut milk
1 tsp sea salt
1 tsp black pepper
*The egg is optional here too, however it helps the mashed potato hold its shape and contribute to a nice golden hue when broiled.
3 qt rectangle glass baking dish
Potato masher or immersion blender
Prepare potato topping first.
Peel and cut potatoes into chunks.
In large pot of boiling salted water, cover and cook potatoes until tender, 15 minutes.
Using a potato masher or immersion blender mash with choice of milk, salt and pepper.
Let the mixture cool completely.
In a separate bowl whisk egg and pour over potato mixture, stir until combined.
In skillet, melt butter or coconut oil over medium heat. Cook celery, onions, garlic, sage, rosemary, salt, pepper and prosciutto until just tender, approximately 10 to 15 minutes.
Add lean ground turkey. Sauté until no longer pink, but do not cook.
Drain off all liquid. Allow to cool.
In a separate bowl whisk the eggs.
Pour drained turkey mixture in 3 qt rectangle glass baking dish.
Pour eggs over turkey mixture and stir until combined.
Using the back of a large spoon or spatula press the turkey mixture into the baking dish so it is firmly combined. Use the same utensil to level the mixture in the dish.
Scoop mashed potato on top up the turkey filling.
Using the back of a large spoon or spatula press the mashed potato into the turkey filling and use the same utensil to level the mixture.
If you want to get fancy you can create designs on the top of the mashed potatoes.
Bake at 370 for 40 minutes
Broil on low to medium for an additional 10 minutes until potato topping appears golden
Let stand 15-20 minutes before serving.
Approximate macros are not for the faint of heart! This dish is satisfying and a great option for the muscle builder to meal prep for the week.
Calories: 523 - Protein: 33g - Carbohydrates: 44g - Fat:24g