My latest issue of Cuisine at Home had this beauty, and I was pleasantly surprised that I had nearly all of the ingredients it called for at my fingertips (with a few of This Girl’s substitutes of course)! This is a great fall or winter Sunday supper, especially during football season – GO BROWNS! It’s easy to whip up in between time-outs or commercials, will satisfy your hunger and you’ll have plenty of leftovers to enjoy at the beginning of the week – if you’re not feeding a football team that is 🙂
Serves 8 (even if you’re only making this for 2-4 people, make the whole recipe and enjoy the leftovers!):
- 1 1/2 lb ground turkey
- 4 Tbsp.oil, divided
- 1 cup each diced onion, carrot and celery
- 1 Tbsp each minced garlic and fresh thyme (I used about 1/2 Tbsp of dried thyme)
- 3 Tbsp all-purpose flour
- 2 Tbsp tomato paste
- 1 can diced tomatoes, drained 14.5 oz (I didn’t drain the tomatoes though and it came out great)
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 Tbsp worcestershire sauce
- 2 tsp dijon mustard
- 1 cup frozen green peas
- Salt and pepper to taste
- 8 cups frozen hash brown potatoes (I used a little over 6 cups of cubed hash brown potatoes instead)
- 4 Tbsp unsalted butter, melted
- 1 cup shredded white cheddar (I used sharp yellow cheddar)
Preheat oven to 400 degrees. Coat a 2-quart or larger baking dish with nonstick spray.
For the filling: brown turkey in 2 Tbsp oil in a saute pan over medium-high heat, 8-10 minutes. Transfer turkey to dish and discard any liquid. Heat remaining 2 Tbsp oil in same pan over medium. Add onion, carrot and celery and sweat about 5 minutes. Add garlic and thyme and cook until fragrant about 1 minute. Stir in flour and tomato paste and cook 1 minute. Next whisk in diced tomatoes, broth, wine, worcestershire and dijon – bring to a boil. Reduce heat to medium-low and stir in reserved turkey and peas. Season with salt and pepper. Transfer filling to baking dish.
For the topping: arrange potatoes on top of filling and then drizzel with the melted butter.
Bake pie for 30 minutes. Sprinkle top with cheddar and bake until potatoes are cooked through, about 20 minutes more. Let pie cool 10-15 minutes before serving.