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Cottage Pie with Turkey
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Cottage Pie with Turkey

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Pam / For the Love of Cooking

Equipment

  • 8 Ramekins or Small Baking Dishes

Ingredients

For the Potatoes:

  • 3 russet potatoes peeled and cubed
  • ¼ + 2 tbsp cup milk warmed
  • 2 tbsp sour cream
  • 1 tbsp butter, melted
  • ½ cup extra-sharp Cheddar shredded
  • 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. Coat the small baking dishes or ramekins with butter or cooking spray.
  • 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 them to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out.
  • Add the warmed 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. Add the ketchup and Worcestershire sauce, then cook until slightly caramelized.
  • Stir the chicken broth and flour together in a small bowl until smooth, then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste. 
  • Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.
     
  • Place in the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
     
  • Let the cottage pies cool for 5 minutes before serving.
  • Sprinkle with green onions, serve, and enjoy.