
Turkey & Vegetable Pie
6
Servings
Servings
30m PT30M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #31146
December 18, 2018
Categories: Main Dish, Poultry, Turkey, Vegetables, Cauliflower, Broil, Skillet, Gluten-Free, Frozen Vegetables more
"For my sister Chris"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (332.9 g)
- Calories 322.2
- Total Fat - 17.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 216.4 mg
- Sodium - 1119.4 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 4.5 g
- Sugars - 5.2 g
- Protein - 27.7 g
- Calcium - 78.5 mg
- Iron - 2.7 mg
- Vitamin C - 80.9 mg
- Thiamin - 0.4 mg
Step 1
In stock pot, cook the head of cauliflower in the stock ,covered. Season the top
Step 2
Cook until you can mash it
Step 3
Butter and mash. Cool down, then add egg and chives
Step 4
Meanwhile, in cast iron skillet saute the onion in oil add mushrooms
Step 5
And garlic and tomato paste. Dont burn just brown
Step 6
Add stock and turkey and herbs and seasoning. Simmer for 10 minutes
Step 7
Add cornstarch and 1 tablespoon of water. Cook until thickened
Step 8
Top with cauliflower mixture
Step 9
Put skillet on cookie sheet that has tinfoil under pan
Step 10
Broil until the cauliflower is golden about 10 minutes
Step 11
Let set 10 minutes before serving
Tips & Variations
No special items needed.
Tags :
Main Dish