Curried Turkey Pot Pie
with almond flour crust / sweet potato wedges
It is Thanksgiving in the United States today, but if you're not celebrating or just want to make something completely non-traditional (that happens to still use turkey!), this curried pot pie is for you. This recipe was last featured in 2019.
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 paleo-friendly version close to the original.
Looking for more traditional Thanksgiving recipes? We've got you covered - check out our entire Thanksgiving line-up from last year here.
Ingredients
- Onions, medium - 1 , diced
- Carrots - 8 oz , diced
- Garlic - 3 cloves , diced
- Ginger, fresh (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
- Arrowroot powder - 2 tsp
- Tomato paste - 2 Tbsp
- Stock, any type - 1/2 cup
- Coconut milk, light - 1 cup
- Sweet potatoes - 1 lb , wedges
- Oil, cooking - 1 Tbsp
- Garam masala - 1 tsp
- Egg whites - 4 , whisked
- Almond meal / flour - 1 cup
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Butter - 1/3 cup , chilled
Prep
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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)
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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)
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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
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Heat oven to 400F / 204C degrees.
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Spread sweet potatoes out on a sheet pan. Toss with oil and garam masala (portions for the sweet potatoes). Season with some salt.
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Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
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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), arrowroot powder, and tomato paste and saute until no dry spots remain.
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Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
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Next add in stock and coconut milk. Bring to a simmer and simmer for 2 minutes.
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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.
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Bake pot pie in the oven for 10 to 20 minutes, until golden.
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Serve pot pie with sweet potatoes on the side. Enjoy!
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