Cottage Pie with Turkey
Happy St. Patrick’s Day!!!
One of my favorite meals to celebrate St. Patrick’s Day is Cottage Pie. It’s usually made with ground beef, but because we are trying to eat healthier around here, I decided to try one with ground turkey instead. I found a terrific recipe from the Food Network Kitchen that looked great. I adapted it just a bit by doubling the recipe, adding a touch of Worcestershire sauce, and using russet potatoes instead of red potatoes. It was a comforting, delicious, and guilt-free dinner. I served this cottage pie with my House Salad and we all enjoyed our meal.
How to Make Cottage Pie with Turkey
Preheat the oven to 425 degrees.
Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, butter, cheese, and green onions, then mash with a hand masher until smooth. Season with sea salt and white pepper, to taste.
Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Add the minced garlic, and cook, for 30 seconds then add the ketchup and Worcestershire sauce then cook until lightly caramelized. Stir the chicken broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste.
Coat the baking dishes with cooking spray. Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.
Place into the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes. Sprinkle with Green Onions.
Let the cottage pies cool for 5 minutes before serving. Enjoy.
Equipment
- Mini Ramekins or Baking Dishes
Ingredients
For the Potatoes:
- 3 russet potatoes peeled and cubed
- ¼ + 2 tbsp cup warm milk
- 2 tbsp sour cream
- 1 tbsp butter, melted
- ½ cup shredded extra-sharp Cheddar
- 1 green onion chopped
- Sea salt to taste
- White pepper to taste
Turkey Mixture:
- 1 tbsp olive oil
- 2 carrots finely diced
- 1 small onion chopped
- 16 ounces ground turkey 93/7
- 1 tsp fresh thyme finely chopped
- 3 cloves garlic minced
- 4 tbsp ketchup
- 1-2 tsp Worcestershire to taste
- 2 cups chicken broth
- 4 tsp flour
- 1 cup frozen peas
- Sea Salt and Freshly cracked pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat.
- Stir the potatoes for a couple of minutes to dry them out. Add the milk, butter, cheese, and green onions, then mash with a hand masher until smooth. Season with sea salt and white pepper, to taste.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Add the minced garlic, and cook, for 30 seconds then add the ketchup and Worcestershire sauce then cook until lightly caramelized.
- Stir the chicken broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Coat the baking dishes with cooking spray. Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.
- Place into the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
- Sprinkle with Green Onions. Let the cottage pies cool for 5 minutes before serving. Enjoy.
Looks yummy. Where did you get the little oval oven safe bowls from? Have been looking for some for quite sometime, Thanks!
Tina,
I got the individual baking dishes at Home Goods but I have also seen them at Cost Plus World Market.
Pam
This is one of my favourite comfort foods no matter whether you call it cottage pie or shepherds Pie.
Total comfort food! Love the healthy substitutions!
This looks like a perfect supper for a cold raw night … and Lord knows we’ve had our fair share of those of late! You done an excellent job of lightening things up, diet-wise here too! Terrific recipe!
This is one of my favorite dishes and your version just made me very hungry,
Yum! I’ve never had cottage pie…it looks delicious! Happy St. Patrick’s Day, Pam!
Oh, this looks like something I’d want for Sunday lunch!
I like your little baking dishes. They made for a very pretty dinner. Happy St. Patrick’s day to you and yours!
Great redo Pam. The cottage pie looks delicious.
It has been eons since I made Cottage Pie, Pam. I haven’t even seen a recipe for it in sooooo long. I love that you made this with ground turkey. It is just perfect in this dish. I must remember to make it soon. It’s just perfect for chilly weather.
Happy St. Patrick’s Day, Pam…Thank you so much for sharing…
These look super duper delicious, Pam. Thanks for sharing!
Angie
The turkey is a nice switch out, not just for calories but also for taste. Nice one, Pam.
Made this tonight – easy and tasty!
My husband couldn’t wait for it to brown all the way. It turned out great. He loved it! I added some tobasco to the meat. Or some smoked chili powder would have done the trick if you don’t have tobasco. Fool proof recipe. Chicken bone stock instead of meat broth is what I used. It came out awesome. I took a photo, but didn’t see an option to upload it. Thank you!
Jodi,
Thanks for taking the time to let me know. I’m so glad you enjoyed it. Adding some Tobasco or chili powder is a good idea.
-Pam