Turkey Potato Pie -

Turkey Potato Pie

(2 tsp.) extra-virgin olive oil
(2 large) leeks, white and light green parts only, well washed and thinly sliced
(1 1/2 cups) carrots, thinly sliced
(3 cloves) garlic, minced
(1/3 cup) dry white wine
(3 Tbsp.) all-purpose flour
(2 tsp.) fresh sage, chopped and rubbed (or 1/2 tsp. dried)
(2 cups) reduced-sodium chicken broth
(2 cups) cooked turkey or chicken, diced
(1 cup) frozen peas
Freshly ground pepper, to taste
(2 lb.) Yukon Gold potatoes, peeled and cut into chunks
(1/2 to 3/4 cup) nonfat buttermilk
(1/2 tsp.) salt, divided
(1 large) egg, lightly beaten
(1 Tbsp.) extra-virgin olive oil

Dinner

Sliced leeks, carrots and turkey in a thick white wine sauce topped with creamy whipped potatoes and baked until golden brown.

About 20 minutes

About 55 minutes

1Preheat oven to 425°F. Set out a 10 in. pie pan.
2Place a large skillet over medium heat. Add 2 tsp. oil. When hot, add leeks and carrots. Cook about 7 minutes, stirring frequently. Stir in garlic and cook another minute.

3Add wine, stir until evaporated. Add flour and sage, stir for 2 minutes straight, then add broth and simmer about 5 minutes, until thickened. Add turkey, peas, salt and pepper. Pour into pan.

4Cover potatoes with cold water in a large saucepan and place over medium heat. Partially cover and cook about 10 minutes.
5Place pan back over low heat. Drain potatoes and put them back into pan, cover and cook 1 minute.
6Off of heat, use an electric mixer to whip potatoes with buttermilk, adding a little at a time until creamy. Add salt and pepper to taste, egg and 1 Tbsp. oil, beat to combine.

7Spread into an even layer on top of meat. Place dish on a baking sheet and bake 25- 30 minutes, until golden brown. Serve and enjoy!

Serving Size: 1/6 of pie

Amount Per Serving:

Recipe Category: Dinner

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Poultry, Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.