Tuesday, August 30, 2011

Turkey, Cheddar, and Potato Pie



This recipe was one I was really looking forward to trying. I was a little nervous because I  have never made a pie before (except the ones with graham cracker crusts). But I love the idea of it and the picture I saw in the magazine was amazing looking. You know, the kind of picture that makes your mouth water and you have a momentary thought of just eating the page. Yes, that was how I felt when I saw this recipe.

Originally the recipe called for ground beef instead of turkey, which sounds good, but Seth's girlfriend was coming over and like I have said in the past, she doesn't eat anything but chicken or turkey. Also, I have been trying to take the recipes I find and make them healthier so that fit right in with the program.

Once I made the decision to use the ground turkey I knew I would have to change the recipe up even more to add some herbs to pump up the flavor. Unfortunately we all know that beef = more flavor than turkey. So I knew there had to be a trade made. I checked out what I had in the fridge.

I hate that I didn't grow my own herbs this year. Now I have to rely on what has been purchased PLUS I want to use them all before they go bad. I hate waste! Last year I had rosemary, thyme, oregano, and chives but they didn't make it through the winter. I do still have a huge sage bush in the  back yard but other than that  if I am feeling adventurous I am left to work with whatever I have already purchased for the week.


In my search I found thyme and marjoram hhmmmmmm okay we can work with that. I love thyme and have just started using marjoram a bit more than I use to. I am also becoming a fan of tarragon. I love the smell and taste of it,it pairs well with many things that I never suspected it would, oops I am getting off track......ADD and all that. Back to the pie....aahhh yes the pie....

Well I can happily tell you that this looks like it takes a lot of work but it is super easy and VERY yummy. Stephanie (Seth's girlfriend) commented on my Facebook page that it was so good she "was shoveling". Now if that isn't proof that this recipe turned out wonderful I don't know what is.


Turkey, Cheddar, and Potato Pie

2 pounds ground turkey
2 large carrots, peeled and diced
1 large onion, cut into 1/4 cubes
2 stalks celery with greens attached, diced 
2 large cloves of garlic, minced
1 large baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
3/4 cup dark beer
16 ounces sharp cheddar cheese, shredded (reduced fat cheese can be used)
Kosher salt
Fresh ground black pepper
2 sheets of frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water


Preheat the oven to 375 degrees F.

In a skillet, brown the ground turkey over medium-high heat. When turkey is almost completely cooked, add the garlic, onions, carrots, celery, and potato. Cook for about 10 minutes. Lower he heat to medium, add the beer and cook for 10 minutes more. Add the cheese, herbs, salt, and pepper to taste. Remove from heat and let cool.

On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the pie shell. Lightly brush the edge of the of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2 edge. Crimp with your fingers.

Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with salt and pepper. Bake for 45 minutes, tenting with foil if the crust begins to darken too quickly. Tranfer to a rack to cool for 15 minutes before serving.




2 comments:

  1. Looks awesome, what a great idea to use turkey to lighten it up. With this recipe I shouldn't feel so guilty about having you daughters pumpkinated pancakes in the morning if I have this pie for dinner.

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  2. LOL true like I say, all things in balance.

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