Tonight I was craving casserole, but we’ve had a ton of pasta lately so the last thing I wanted was more noodles. When I looked in the pantry—we had a TON of potatoes…so I started throwing stuff in a pan and HOT damn— delicious magic happened!
Be warned—you better use a big skillet!This is ‘measuring not needed’ recipe—you can’t screw it up.
The Bulk of it…
Chopped onion (I used about 1/2 medium yellow onion)
Crushed garlic (1-2 cloves)1 bell pepper (I used yellow & orange —they were leftover from last nights Thai recipe— you can use what ever color you have)
Package of Ground Turkey – 1 – 1.25 lbs. (you can use ground beef—but I prefer the turkey because its lean and mean!)
Potatoes! Any kind (I used Yukon Golds. Cut them into about 1/2” or so cubes)
Smoked Sweet Paprika – lots! (note this is different from reg. paprika!
Cumin
Pepper
SaltSauce/Gravy…
Chicken Stock (can use veggie stock instead)
Sour Cream (1/2 – 3/4 cup)Equal parts butter & flour (to create a rue)
Preheat the oven to about 375.
If a pretty large skillet, sauté the onions and garlic until they start to soften—add the ground turkey and start to brown.
Stir in all of the spices and then mix in all the potatoes. Let them cook for about 10 mins or so.
Transfer everything into a casserole dish and set aside while we make the gravy.
In the same skillet melt butter (recommend 2 tbsp), sprinkle equal parts flour into butter and whisk (this will start to bubble).
Pour in chicken stock a little at a time to start building a gravy like sauce (keep whisking to get all the bits from the bottom of the pan!)
Keep adding stock until you have enough to cover your casserole. (If gravy gets too thin, then add a little more flour to thicken)
Once you have a good amount, whisk in the sour cream. Add more black pepper and salt.
Pour the gravy over the casserole and lightly mix together.
Now pop that bad boy into the oven! Should take about 20 minutes or so (poke the potatoes with a fork and they should be soft).
Enjoy!
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