 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
Here's a variation of a meat pie that includes a little kick of chili sauce, lightened by the substitution of ground turkey breast for the ground beef. Serve with steamed vegetables for a complete meal. Ingredients:
2 medium yukon gold potatoes, peeled and quartered |
1 lb ground turkey breast or 1 lb ground chicken breast |
1 -2 tablespoon olive oil |
3/4 cup scallion, sliced |
1 large carrot, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon ground sage |
1/2 teaspoon black pepper |
1/4 teaspoon dried celery flakes |
1/8 teaspoon ground nutmeg |
1/4 cup fresh parsley, minced (not dried) |
1/4 cup chili sauce (bottled) |
2 (9 inch) pie crusts |
1 tablespoon dijon mustard |
1 tablespoon 1% low-fat milk |
Directions:
1. Preheat oven to 450°F (232°C).
2. In a saucepan, cook potatoes in boiling water until tender.
3. While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
4. Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
5. When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
6. Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
7. Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
8. Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.
|
|