Twice Baked Turkey Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 large russet potatoes
  • 2 tablespoons olive oil
  • 1 pound ground turkey or beef
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon A-1 Sauce
  • ¼ teaspoon salt
  • 3 teaspoons paprika, divided
  • ½ cup Guinness
  • ½ cup heavy whipping cream
  • ¼ cup sour cream
  • 1 cup shredded Kerrygold Irish Cheddar
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons minced chives
  • 2 tablespoons fresh tarragon
  • 2 tablespoons fresh oregano or marjoram
  • Salt and Pepper to taste (approximately 2 tablespoons pepper and 1 tablespoon salt)
  • To Garnish:
  • 1 teaspoon paprika
  • ½ cup shredded cheddar cheese
  • 1 tablespoon minced chives
Instructions
  1. Preheat oven to 375.
  2. Clean potatoes; dry; rub with oil. Bake at 375° for 1 hour or until tender.
  3. In a large skillet, cook the turkey, onions and garlic over medium heat Add the mixed vegetables, Worcestershire sauce,A-1, Guinness, Cream, salt, pepper, 2 teaspoon paprika. Cook and stir until vegetables are tender.
  4. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the baked potato and keep shell
  5. In a large bowl, rice or mash the potato, add butter. Add the whipping cream, sour cream, cheeses and chives. Mix until combined.
  6. Spoon 1 cup meat mixture into each potato shell; top with ½ cup potato mixture. Sprinkle with remaining paprika.
  7. Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-twice-baked-turkey-pie-cabbage-with-cream-and-bacon/