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

Active: 30 min Total: 45 min
This is no ordinary pot pie. For this creative meal, we're mixing things up and combining ground turkey, coconut milk and fragrant spices under a gluten-free crust.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 (sub leftover turkey)
  • Curry powder - 1 tsp
  • Garam masala - 1 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Cumin, ground - 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
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

Prep

  1. 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)
  2. 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)
  3. 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. (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt.
  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
  4. While potatoes roast, heat a large 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.
  5. Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
  6. 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.
  7. Remove skillet from heat and spread almond crust over top.
  8. Bake until almond crust is set and golden, 15 to 20 minutes.
  9. Serve pot pie and sweet potatoes with yogurt. Enjoy!

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