By Channel Segment
Bengal Pie Recipe
Ingredients
Serves: 16 6 OZ SERVINGS PER HALF PAN
- 2 lb Chicken Taco Meat. Tyson®
- 4 lb Bagged mashed potato
- 3.5 C Roasted cauliflower
- 1 C Roasted onion
- 1 C Roasted green pepper
- 1.5 C Roasted celery
- ¾ C Carrot sliver
- ¼ C (per layer) Land O Lakes® Shredded Mild Cheddar Cheese™ Sauce #41749
- 2 oz Bengal sauce (follow sub recipe)
- ¼ C Olive oil
- 3 C Water
- 1/8 C Minced garlic
- 1 Tbsp Celery Salt
- 1 tsp Cumin
- 1 tsp Curry
- ¼ C Tomato paste
Seasoned chicken crumbles topped with roasted onion, carrots, peppers & celery layered with creamy roasted cauliflower mashed potato topped with a parmesan smoked provolone blend. Finished with an Indian spiced Bengal Sauce.
Made with
Directions
Bengal Pie
- Cut vegetables in strips, cut cauliflower in small florets. Toss in large bowl with olive oil
- Spray large baking pan for veg. Spread evenly on pan. Roast in oven for 10 minutes at 3500 F
- Take thawed taco meat and layer evenly in a sprayed pan
- Layer vegetables on top of meat evenly
- Layer warm potato over veg. (the warmer the potato, the easier to spread)
- Sprinkle a layer of the shredded cheese blend
- Repeat process
- Bake at 3500 F for 25 minutes and check temp
- Uncover and place back in the oven for 5 minutes to brown cheese
Bengal Sauce
- Add 1/3rd of total water to all ingredients in a blender or food processor
- Blend all ingredients thoroughly, leaving no clumps
- Add the remaining water and bring to a boil. Let simmer for 5 minutes and let cool
- Reheat sauce before serving
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