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Potato preparation (start this first)
1. Chop 4 large red potatoes and/or purple potatoes and boil until tender (20 mins). 
2. Drain, mash with 2% milk and olive oil 

Filling Preparation
1. Chop 1/2 medium onion with 1-2 cloves garlic and 1 tsp fresh chopped/minced ginger, brown in a wok on medium heat with Olive oil
2. Add 1 lb ground turkey.  Add salt and pepper.  Stir until all pink is gone.
3. Add 1 lb frozen mixed vegetables (carrots, peas, corn, beans are perfect); sautee until ice is gone
4. Add 16 oz. chicken broth and a handful of rosemary - make sure there's enough broth to cook the mixture in 
5. Raise the heat to high and cook until the broth is boiling

Baking directions
1. Preheat the oven to 400'
2. Put filling into a 8x8 pyrex baking dish; the glass dish makes it easy to check the broth level from the outside.  Keep liquid levels reasonable - don't have so much that the mixture is drowned, but also don't drain it completely. There should be a layer of broth at the bottom of the pan halfway up to the surface of the mixture.
3. Cover the filling with the mashed potato mixture.  Use a fork to texture the top (this will allow for better browning)
4. Bake uncovered for 30 minutes at 400'.  You may want to put the dish on top of a cookie sheet as some broth may bubble over.
5. Remove from heat and allow some time for the mixture to cool/settle

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Page last modified on December 31, 2011, at 02:43 AM