Keema Pie

Instructions

1. 01

   Scrub and peel 2 russet potatoes, then cut into 1-inch cubes. Rinse the potatoes in water a few times to remove any excess starch. Transfer potatoes to a large pot, then fill with water to cover. Add a couple tablespoons of salt (this helps season the insides!), then cover and bring to a boil. Once boiling, remove the lid, and simmer for 10 - 15 minutes or until potatoes are tender. Drain potatoes in a strainer, then set aside.

2. 02

   In the same pot, melt 4 tablespoons unsalted butter over medium-low heat. Once melted, add 1/8 teaspoon ground turmeric and a generous amount of freshly grated black pepper. Add 1/2 cup milk and heat until barely steaming. Remove from the heat, then add the potatoes. Using a fork or potato masher, mash into the milk to your desired texture (if not already mashed). Taste and season with salt and more black pepper if needed.

3. 03

   Meanwhile, make the keema. In a large skillet, heat 2 tablespoons neutral oil over medium heat. Add 1 teaspoon cumin seeds and 1 cinnamon stick (if using). Once the spices are sizzling, immediately add 1 yellow onion (finely diced) and saute for 10 - 15 minutes, or until the onion is soft and golden-brown.

4. 04

   Saute 1 (1-inch) piece ginger (finely grated) and 3 cloves garlic (finely grated) for 10 - 15 minutes seconds, then add 1 pound ground turkey. Cook the turkey, breaking up into small pieces with a wooden spoon, until browned and mostly cooked through, about 5 - 8 minutes.

5. 05

   Meanwhile, preheat the oven to 425℉/218℃.

6. 06

   Add 2 tablespoons tomato paste, 1 1/2 teaspoons garam masala, 1 teaspoon Diamond-Crystal Kosher Salt, 1 teaspoon Kashmiri red chili powder, and 1/2 teaspoon ground turmeric.Allow the tomato paste to reduce and darken slightly, about 2 minutes, then stir in 1 cup water. Cover and simmer keema for 10 - 15 minutes, or until the meat is fully cooked through and the gravy is saucy but not watery.Taste and season with salt, as needed. Finally, stir in 3/4 cup frozen peas.

7. 07

   Assemble: Transfer keema filling to your casserole dish, then spread mash evenly to fully cover filling and seal the edges. Using the back of a spoon, create divots all over the mash (this will produce a fun texture as it bakes). Dot the top with 1 tablespoon unsalted butter (cut into 1/4-inch cubes) and black pepper, then set over a foil-lined baking sheet to catch any drips. Bake in the oven for 15 - 20 minutes until the top is dry and golden-brown. Remove from the oven and cool for 10 minutes before serving. For additional browning, feel free to broil for 1 - 2 minutes.