KASHMIRI TURKEY-POTATO BAKE

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.