Turkey Goblin Pie ¶
This is a recipe for early November, right after the Jack O’Lanterns have been retired, yet while their pumpkins are still fit to eat. If you’d rather not use them, then use fresh ones, which are, no doubt, still in season. It is a Hallow’een version of Turkey Shepherd’s Pie. The dish is just as tasty and wholesome when made at any other time of the year, but canned pumpkin may have to be used then.
- 1 tablespoon olive oil
- 8 oz ground turkey
- 1 small onion, chopped
- 1 tsp garlic puree
- 1 carrot, finely diced
- ½ cup mushroom caps, minced
- ½ tsp fresh thyme, finely chopped
- 2 tbsp lower-sodium tomato paste
- 1 cup lower-sodium broth or stock†
- 1 tbsp lower-sodium Worcestershire sauce
- 2 tsp flour
- ½ cup frozen peas, thawed
- ¼ tsp <salt>
- ½ cup nonfat milk
- ¼ tsp <salt>
- 1 lb pumpkin, grated
- ¼ lb sharp cheddar cheese, shredded
- 1 scallion, chopped
- ¼ cup egg substitute (X)
- freshly ground black pepper
- nonstick cooking spray
Preheat the oven to 425°F. Heat the oil in a medium sauté pan over medium-high heat. Add the turkey and cook, breaking the turkey up with a spoon, until it is cooked through and lightly browned. Add the onion garlic, carrot, mushrooms, and thyme and cook until tender and beginning to brown, about 5 minutes. Stir in the tomato paste sauce and cook until lightly caramelized. Stir the broth, Worcestershire, and flour together in a small bowl until smooth, and then pour into the pan. Cook until thickened, about 2 minutes. Stir in the peas and season with the first ¼ teaspoon <salt>.
While doing this, place the milk, remaining <salt>, and pumpkin in a pan, bring to a simmer, and maintain the simmer until the pumpkin is tender, about 5 minutes. Remove from the heat and allow to cool a little. Then add the cheese, scallions, and X and stir until smooth. Season with pepper.
Grease serving-size ramekins, divide the turkey mixture equally among them, and swirl the cheesy pumpkin over the tops. Lightly mist each top with cooking spray and bake until the X in each has set, the tops are lightly browned, and the turkey filling is bubblinb around the edges, 10 to 15 minutes.