a perfect pie
Warm and cozy comfort food for the months to come
Once your baby is born, preparing a dinner from scratch will probably be the last thing on your sleep-deprived mind. But before she arrives, you can get a start on stocking the freezer with flavorful, nutritious meals (like this one) that keep for months. This Picadillo Pie — a lighter, more healthful version of the Cuban favorite — is made with lean ground turkey, so it packs lots of protein but is low in fat. Plus, a meat-and-potatoes meal is sure to please partners with hearty appetites. Prepare it in a glass baking dish so you can reheat it in the oven or microwave.
2 small russet potatoes, peeled and cubed
3/4 cup 2-percent milk
1 teaspoon kosher salt
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound extra-lean ground turkey
1 medium zucchini, diced
1 10-ounce box frozen corn, defrosted
1 cup canned crushed tomatoes
3/4 cup golden raisins
1/4 cup fresh cilantro, chopped
Bring potatoes to a boil in a small saucepan and simmer until soft, about 12 minutes. Drain. Return to pan, add milk and salt, and mash until smooth. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion, garlic and bell pepper; sauté until just soft, about 4 minutes. Add cumin and oregano; sauté 1 minute. Increase heat to high and add turkey; cook, breaking up with a spoon, about 5 minutes. Add last five ingredients; cook 2 minutes. Season with salt if desired. Scoop mixture into 8-by-8-inch freezable glass baking dish; pack lightly. Spread potatoes evenly over top.
To serve immediately, bake 15 minutes in 375? F oven or until hot. To freeze (up to 4 months), skip this step.
To reheat in oven: Preheat oven to 375? F and bake 70 minutes or until filling bubbles. In microwave: Heat on high 3 minutes, rotate, and heat 2–4 more minutes or until hot.
Nutritional information per serving (2 cups): 442 calories, 29 percent fat (14 grams), 19 percent carbohydrate (56 grams), 52 percent protein, 97 milligrams calcium, 3.6 milligrams iron, 196 micrograms folate, 8 grams fiber.