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Cottage Pie

 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
6 ServingsPrep: 30 min. Bake: 20 min.

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 for 1-2 minutes or until broth is
  • absorbed. Stir in peas; heat through.
  • Transfer to a greased 9-in. deep-dish pie plate. Top with mashed

2 of 2

Cottage Pie (continued)

Directions (continued)

  • potatoes; if desired, sprinkle with cheese. Bake at 400° for
  • 20-25 minutes or until filling is bubbly. Yield: 6 servings.