Heart-Healthy Hearty Meat Pie
Indulge in the comforting flavors of our "Heart-Healthy Hearty Meat Pie," a nutritious twist on a classic favorite! This wholesome recipe combines extra-lean ground turkey, a medley of vibrant vegetables, and the rich flavors of fresh herbs, all encased in a golden whole-grain pastry crust. Perfectly seasoned and thickened with whole wheat flour, the filling is simmered to perfection with low-sodium chicken broth and no-salt-added canned tomatoes, making it a low-sodium, gut-friendly choice. Brushed with egg white for an appealing flaky finish, this pie is not only satisfying but also easy on the heart. Ready in just about 70 minutes and packed with comfort and goodness, this dish makes an ideal family dinner on any cozy evening. Enjoy the balance of hearty taste and health-conscious ingredients in every bite!
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Recipe Information
Ingredients
- 500 g extra-lean ground turkey
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium red bell pepper, diced
- 2 large garlic cloves, minced
- 1 cup low-sodium chicken broth
- 400 g canned tomatoes, no-salt-added
- 1 cup frozen peas
- 2 tbsp whole wheat flour
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1 pre-made whole grain pastry crust
- 1 large egg white
- 1 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for about 5-7 minutes, or until the vegetables are soft.
Add the garlic to the skillet and sauté for another 1-2 minutes, being careful not to burn it.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook until the turkey is browned, breaking it up into small pieces with a spatula.
Stir in the whole wheat flour and cook for 1 minute to eliminate the raw flour taste.
Add the chicken broth, canned tomatoes, frozen peas, thyme, and black pepper, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the mixture to thicken slightly.
Remove the skillet from heat and stir in the chopped parsley.
Spoon the turkey and vegetable mixture into an 8-inch (20 cm) round pie dish.
Cover the filling with the whole grain pastry crust. Trim any overhanging dough and crimp the edges to seal.
Lightly brush the crust with beaten egg white to help it brown nicely.
Cut small slits in the crust to allow steam to escape during baking.
Place the pie dish in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the meat pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 44.4 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
