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Ground Turkey Skillet Parmentier

Creamed Leek & Kale with String Pea Salad

Cooking time

35 minutes




750 /serving

Parmentier is a fancy word for shepherd’s pie, and we like to think of this version as a classic comfort food with chic style. You’ll brown up the generously seasoned ground turkey, then cook the kale leaves and chopped leeks with cream, and cover the whole lot with a smooth layer of mashed potatoes. While that’s under the broiler, toss our lively lemon-garlic vinaigrette into a spring-minded string pea side salad.

We will send you:

  • 285g Ground turkey
  • 450g Potatoes
  • ½ Bunch of kale
  • 100g Sliced leeks
  • 100g Sugar snap peas (or snow peas)
  • 30ml Lemon-garlic vinaigrette
  • 45ml Heavy cream
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard

You will need:

Medium pot
1 or 2 tbsp Butter
Salt & pepper
Medium oven-safe pan
Total Fat
39 g
Saturated Fat
14 g
530 mg
Total Carbs
65 g
9 g
40 g
10 g
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Make the mashed potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Cook the turkey
While the potatoes boil, remove the kale leaves from the stems, discarding the stems; roughly chop the leaves. In a medium, oven-safe pan, heat a drizzle of oil on medium-high. Add the ground turkey, and season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 3 to 5 minutes, until browned. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the creamed leek & kale
Preheat the oven to broil. Heat the reserved pan of fond on medium-high. Add ¾ of the kale, the leeks and the cream; cook, stirring constantly, 3 to 4 minutes, until the kale has started to wilt. Add the browned ground turkey* and cook, stirring constantly, 2 to 3 minutes, until the turkey is cooked through. Season with S&P to taste and remove from heat.
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Assemble & broil the parmentier
Top the turkey and greens with an even layer of the mash; spread the mash to completely cover the surface of the pan. Transfer to the oven and broil, 3 to 5 minutes, until browned. Remove from the oven and let stand for 2 minutes before serving.
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Make the sugar snap pea salad
While the parmentier broils, in a medium bowl, combine the remaining kale and ½ the vinaigrette. Using your hands, massage the kale, 1 to 2 minutes, until softened. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise on an angle and transfer to the bowl of kale. Add as much remaining vinaigrette as you’d like and season with S&P to taste. Toss well to combine.
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Plate your dish
Cut the finished parmentier and divide between your plates with the sugar snap pea salad. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.