KASHMIRI TURKEY-POTATO BAKE

Serves 4

1 tablespoon vegetable oil
1 cup sliced onion
1 teaspoon cumin seeds
1 jar Maya Kaimal Kashmiri Curry
1/4 cup plain yogurt
2 cups cooked turkey (shredded or diced leftover meat works well)
1 cup cooked vegetables (leftover carrot and pearl onions, used here)
2 cups cooked mashed potatoes
Preheat oven to 350 degrees.
Heat oil in a medium sauté pan. Add the onion and cumin seeds. Sauté over medium-high heat until the onions are softened and starting to brown, about 10 minutes. Set aside.
In a medium bowl, combine Maya Kaimal Kashmiri Curry, cooked turkey, leftover vegetables, and yogurt and stir well. Transfer mixture into a 2-quart or 8”x8”x2” casserole dish or 9” deep pie plate.
Loosen the mashed potatoes with a fork, adding a little water or milk if needed. Spread the mashed potatoes evenly over the filling. Use the tines of a fork to make a striped pattern along the top of the potatoes. Spread the sautéed onion mixture over the potatoes.
Place in oven in the hot oven and bake 25 minutes, or until browned lightly on top and the casserole is heated through.