Turkey and Mashed-Potatoes Pie Made Easy

As a child my mom always reminded me it was not polite to play with food, however, as an adult I found that playing with food, inventing new recipes, is a fabulous way of enjoying your time cooking. I enjoy cooking and playing with everyday recipes has long become a common practice in my kitchen. This is actually how this turkey and mashed-potatoes pie came to be.

Pies, for me, are one of the greatest baked inventions of all, falling shortly after cupcakes and bread. They are delicious no matter how you make them, and moreover, their versatility opens a world of possibilities only limited by your own imagination. How great is that!?

This turkey and mashed-potatoes pie is my way of incorporating more lean meat, like turkey, into our diet. The thing with turkey is – it has a low content of fat. Which may be great for you, but not so great for cooking, as meat with low-fat content tends to dry more easily while cooking and requires much more TLC (tender, loving care).

The answer appeared in the shape of some left-over potatoes which quickly turned into two layers of fragrant and buttery mashed-potatoes, sealing the turkey meat like a dutch oven, allowing it to steam while keeping its moisture. And as a result gave us this truly delicious, savoury and elegant turkey and mashed-potatoes pie. Which immediately became a favourite in our home.

This recipe might have a few steps to it, but do not let it discourage you. It is a reasonably simple recipe to make that results in a gratifying, delicious and flavourful pie fit for a shepherd as well as a king.

Ingredients:

For the mashed-potatoes
500 gram baby potatoes
200 gram red potatoes
50 gram unsalted butter, melted
2 parsley cubes (or 2 tbsp parsley, finely chopped)
50 gram cheddar cheese, finely grated
1 cloves garlic, crushed
1 large egg
½ tbsp salt

For the meat filling
500 gram minced turkey
2 medium brown onions
1 medium eggplant
2 small chilli peppers, finely chopped
1 clove garlic, crushed
½ tsp cumin
1 tbsp lemon juice, fresh
Salt & pepper to taste

Method:

Peel and cook the potatoes until starting to soften. They are prepared when a fork goes in with no resistance, but without being completely soft. Set aside to cool completely.

Mash the potatoes to a puree, either by hand or in a food processor.

Add in the butter, egg, grated cheese, parsley, salt and garlic. Mix well together, making sure the egg and butter cover all the puree, and the parsley is well spread around.

Slice the onions into thin slices, and chop the eggplant into small pieces, about a cm in diameter.

In a large pan fry the eggplant and onion together, seasoning with salt and pepper. Allow the vegetables to develop a brownish colour before removing from pan to set aside.

In the same pan fry the meat until just starting to brown, season with salt and pepper. Add in the vegetables, crushed garlic, chillies and cumin and mix well. Leave to simmer on low heat for a couple of minutes.

Preheat your oven to 180℃ \ 160℃ fan \ 350 ℉ \ Gas 4

Oil a 25×25 cm pan and pour half of the mashed potatoes mixture in. Press the mixture down firmly, covering the entire bottom.

Add the turkey-onion-eggplant mixture, making sure all is well flattened and tight, and top with the other half of the mashed-potatoes.

Using a knife or a flat spatula, spread the top layer of mashed-potatoes evenly, pressing it firmly so that it completely seals the meat layer beneath it. Making sure it reaches all the way to the sides of the dish.

Note: Has the meat in the pie is due to be steamed, it is vital that the mashed-potatoes layers are all tight and sealed to prevent any steam from escaping.

To create a somewhat crispy top layer, gently run a fork in a criss-cross pattern on the top layer of the mashed-potatoes, be careful to not disturb the layer. The bits that scraped out will turn beautifully golden and crisp in the oven.

Bake in preheated oven for 40 minutes, until golden on top.

Tips:

Try topping the dish with some more grated cheese for a creamy topping, or scatter some bread crumbs for a crunchy topping.

A tsp of mustard in the puree will give it a bit of spiciness and creaminess.


Print

Turkey and Potato Beloved Pie made easy

Amaizingly delicous and super simple to make this pie makes for a perfect dinner.
Course Main Course
Cuisine British
Keyword mashed-potatoes, pie, potatoes, turkey
Prep Time 20 minutes
Cook Time 40 minutes
Boil 30 minutes
Servings 4 people
Calories 100kcal

Ingredients

For the mashed-potatoes

  • 500 gram baby potatoes
  • 200 gram red potatoes
  • 50 gram unsalted butter melted
  • 2 tbsp fresh parsley finely chopped
  • 1 clove garlic crushed
  • 50 gram cheddar cheese finely grated
  • 1 large egg
  • ½ tbsp fine salt

For the meat filling

  • 500 gram minced turkey
  • 2 medium brown onions thinly sliced
  • 1 medium eggplant cubed small
  • 2 small chilli peppers finely chopped
  • 1 clove garlic crushed
  • ½ tsp cumin
  • 1 tbsp lemon juice freshly sqeezed
  • salt & pepper to taste

Instructions

  • Cook the potatoes until starting to soften. Set aside to cool.
    Mash the chilled potatoes to a puree, adding the butter, egg, grated cheese, parsley, salt and garlic.
  • In a large pan fry the eggplant and onion together, seasoning with salt and pepper. Allow the vegetables to develop a brownish colour before removing from pan to set aside.
  • In the same pan fry the meat until just starting to brown, season with salt and pepper. Add in the vegetables, crushed garlic, chillies and cumin and mix well. Leave to simmer on low heat for a couple of minutes.
  • Preheat your oven to 180℃ 160℃ fan 350 ℉ Gas 4
  • Oil a 25x25 cm pan and pour half of the mashed potatoes mixture in. Press the mixture down firmly, covering the entire bottom.
  • Add the turkey as a second layer, and seal with the other half of the mashed-potatoes.
    Note: Has the meat in the pie is due to be steamed, it is vital that the mashed-potatoes layers are all tight and sealed to prevent any steam from escaping.
  • Gently run a fork in a criss-cross pattern on the top layer of the mashed-potatoes, to create an un-eve decorative top layer.
  • Bake in preheated oven for 40 minutes, until golden on top.