Family Baked Millet Pie with Turkey, Mushrooms, and Parmesan Cauliflower Cloud

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 13 inches with a little of the olive oil.

2. 2

   Place the millet in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   While the millet cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, garlic, and carrot, and cook for 5 minutes until softened.

4. 4

   Add the mushrooms and cook for 6 to 8 minutes, stirring, until they release their moisture and lightly brown.

5. 5

   Add the ground turkey, breaking it up with a spoon. Cook for 6 to 7 minutes until no longer pink. Stir in the crushed tomato, sweet paprika, dried thyme, 1 teaspoon salt, and black pepper. Cook 5 minutes more until the filling is juicy but thick. Remove from the heat and stir in the fresh parsley.

6. 6

   Boil the cauliflower in salted water for 10 to 12 minutes, until very tender. Drain well and let it steam dry for 2 minutes to remove excess moisture.

7. 7

   Blend or mash the hot cauliflower with the butter, milk, egg, and 40 g (about 1 1/3 oz) of the Parmesan until fluffy. Adjust with the remaining salt if needed.

8. 8

   Mix the cooked millet with half of the breadcrumbs and spread it over the bottom of the baking dish, pressing lightly into an even layer.

9. 9

   Spread the turkey and mushroom filling over the millet. Cover with the Parmesan cauliflower cloud, making soft swirls with a spoon. Sprinkle the remaining Parmesan and breadcrumbs on top, then finish with the remaining tablespoon of olive oil.

10. 10

    Bake for 25 minutes at 200 °C / 400 °F, until the top is golden and the edges are bubbling. Let rest for 10 minutes before serving so the pie sets more cleanly.