Indian Shepherd's Pie Baked Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F and line a baking sheet with tin foil. Clean russet potatoes, dry, then paint with extra virgin olive oil and salt. Bake for 45 - 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. While potatoes are cooking, heat a large, deep nonstick skillet over medium heat and melt the ghee. Add the onion and cook until golden, 6 to 8 minutes. Add the 3 garlic cloves and 1 tsp ginger and cook until fragrant, about 2 minutes. Add the ground turkey and 1 teaspoon salt to the skillet. Brown the meat, using a wooden spoon to break it into small pieces, until cooked through, 4 to 5 minutes. To the skillet, add the 3/4 cup tomato sauce, ¼ cup water, ¾ teaspoon garam masala, ½ teaspoon cumin, ½ teaspoon chili (cayenne) powder, and ½ teaspoon turmeric, and stir well. Cover and cook on low heat for 20 to 25 minutes, then stir in the frozen peas and cook for about 3 minutes more, until the peas are warmed through. Once potatoes are cooked, allow to cool, then cut in half length wise and place in 2-cup Pyrex. Add about a tablespoon of full-fat plain Greek yogurt to each potato and mix around. Ladle turkey mixture over each half. Allow to cool, cover, and stick in the fridge. Now you have 6 meals! ~ $1.66/meal!