Pie with Potato cream; Pastor & # 039

Preparation

1. Place the potato filling: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. With an electric mixer, beat at high speed until smooth. Set aside.

2. Preheat oven to 350 degrees F. Bring bring a small pot of lightly salted water to a boil. Add carrots and cook for 2 minutes to fade. Make reservations and drain.

3. oil in a large oven over medium heat. Onion and cook, stirring, until softened, about 2 minutes. Add garlic and cook 15 seconds. Add the ground turkey, breaking up large pieces with a fork and cook until browned. Add carrots, peas, corn, tomatoes and tomato paste shutout. Mix well. Cook, stirring frequently, until flavors are blended, about 10 minutes. Season to taste with pepper.

4. Spray a baking dish, three-quarters or shallow pan with vegetable oil spray. Pour turkey cooked vegetables on the plate. Top with chunks of potatoes. Bake for 30-45 minutes, until hot. Serve warm.

Recipe Notes

• You can crush all kinds of potatoes, but those with / low water rich in starch, such as Yukon Gold and red to produce perfect results. The strength creates a frothy and low water condition allows them the milk and butter, without rubbery to absorb.
• Never try the potatoes in a food processor or suggest you have a sticky dough.
• Ideally, mashed potatoes are cooked, but it is not always possible. Rub up to 1 hour before serving reserving one third of the milk. Place in a heatproof bowl set over a pot of boiling water. Pour milk over reserved. Just before serving, stir the milk into the potatoes.
• The potato is more fragile than it looks, so handle with care to avoid pressure points. Keep them unwashed Keep in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar into starch and potato lose their natural sweetness converted.
• Select fairly clean, smooth and firm potatoes. Still cooking, picking potatoes, which are the same size. Do not choose with wrinkled skin, soft dark areas or cut green areas. Green dots signify that were exposed to the light; lay before cooking to cut to remove bitterness.