Curried Turkey Pot Pie
with almond flour crust / sweet potato wedges

Name: Curried Turkey Pot Pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Egg whites, whisked; 1 cup Almond meal / flour; 1 tsp Baking powder; 1/2 tsp Salt; 1/3 cup Butter, chilled; 1 lb Sweet potatoes, wedges; 1 Tbsp Oil, cooking; 1 tsp Garam masala; 1/2 tsp Brown sugar; 1 Onions, medium, diced; 8 oz Carrots, diced; 3 cloves Garlic, diced; 1 tsp Ginger (opt), grated; 1 lb Turkey, ground; 1 tsp Curry powder, mild; 1 tsp Garam masala; 1 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Cumin; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Flour, any gluten-free (sub almond meal); 2 Tbsp Tomato paste; 1 cup Peas, frozen (sub canned peas); 1 cup Stock, any type; 1 cup Coconut milk, light; 1/2 cup Yogurt, plain or Greek

Active: 30 Total: 45

Original GF Paleo Vegetarian

This is no ordinary pot pie and it was greeted with rave reviews when we first made it in 2017. This recipe gives the classic pot pie a South Asian twist with coconut milk and warm, fragrant spices.
Smarts: Almond flour crust is more like a savory cobbler topping than the traditional puff pastry crust, but is a great way to make this gluten-free version close to the original.

Ingredients

Metric

Servings:

Almond Crust:

Egg whites - 4 , whisked
Almond meal / flour - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Butter - 1/3 cup , chilled

Garam Masala Sweet Potato Wedges:

Sweet potatoes - 1 lb , wedges
Oil, cooking - 1 Tbsp
Garam masala - 1 tsp
Brown sugar - 1/2 tsp

Curried Turkey Pot Pie:

Onions, medium - 1 , diced
Carrots - 8 oz , diced
Garlic - 3 cloves , diced
Ginger (opt) - 1 tsp , grated
Turkey, ground - 1 lb
Curry powder, mild - 1 tsp
Garam masala - 1 tsp
Salt - 1 tsp
Paprika - 1/2 tsp
Cumin - 1/2 tsp
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Flour, any gluten-free - 2 Tbsp (sub almond meal)
Tomato paste - 2 Tbsp
Peas, frozen - 1 cup (sub canned peas)
Stock, any type - 1 cup
Coconut milk, light - 1 cup
Yogurt, plain or Greek - 1/2 cup

Prep

Sweet potatoes / Onions / Carrots / Garlic / Ginger - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
Season turkey - Combine turkey with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika, and cumin. (Can be done 1 day ahead)
Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt, and butter (portion for the crust) in a food processor or standing mixer. Pulse until evenly combined. (Note: The mixture should be very wet - more like a thick batter than a traditional "crust".) (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C degrees.
Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes), and sugar. Season with some salt.
Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
While potatoes roast, heat a large oven-safe skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter (portion for the pot pie), flour, and tomato paste and saute until no dry spots of flour remain.
Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
Next add in peas (no need to defrost them, just break them up as they cook), stock, and coconut milk. Bring to a simmer and simmer for 2 minutes.
Remove skillet from heat and spread almond crust over top. Use a spoon to spread it out so it reaches (or nearly reaches) the sides of the pan.
Bake pot pie in the oven for 10 to 20 minutes, until golden.
Serve pot pie and sweet potatoes with yogurt. Enjoy!

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