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Cottage Pie

I get a pound of ground turkey—the light kind—and a pound of the dark kind for this recipe, but you could use beef or lamb. — Jane Leeves, Los Angeles, California
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 pounds ground turkey
  • 2 large carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1 cup frozen peas
  • 2-1/2 cups mashed potatoes (with added milk and butter), warmed
  • 1/2 cup shredded cheddar cheese, optional

Directions

  • In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
  • Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir until broth is absorbed, 1-2 minutes. Stir in peas; heat through.
  • Transfer to a greased 9-in. deep cast-iron skillet or deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° until filling is bubbly, 20-25 minutes.
Nutrition Facts
1 serving: 371 calories, 15g fat (5g saturated fat), 110mg cholesterol, 1104mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 33g protein.

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