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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


  • 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


  • 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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Average Rating:
  • Naomie
    Apr 14, 2020

    A solid recipe as written. Prepared exactly on the first round. Agree with JulieS211 that it requires more broth. Adjusted on second pie. Now let's talk turkey. Light meat ground turkey is from the breast and body of the bird. Dark meat ground turkey is from the legs and thighs. Furthermore the only "spice" in this recipe is the black pepper, sage, thyme and rosemary are "herbs." While I am semi vegetarian myself, one should never force their lifestyle upon others. Shows a lack of respect to those that may not have the same views or culture. Anyone that wants respect must earn it first. Now on round two, I used more carrots, an entire bulb of garlic, tripled the fresh herbs, one teaspoon of fresh ground pepper, skipped the salt, a tad more than a cup of homemade chicken broth and about a cup and a half of peas. All purely a personal preference as to the group I was cooking for. They all loved it. And has been requested since. Thanks for a lovely recipe.

  • BCBabies
    Apr 13, 2020

    Traditional Cottage Pie is the all beef version of Shepherdand#039;s Pie which is made with lamb only. Suggest you find a different title for your recipe. Thank you.

  • Vicki
    Apr 12, 2020

    I am giving this 2 stars because it uses a dead baby bird as its main ingredient. I will make this and i will leave out the torture, the murder, the blood, the growth hormones that makes that baby bird grow to full size in 7 weeks and then is passed into your system as you eat it, and causes man titties, early periods in little girls and a host of many other health problems. I will make mine healthy and delicious and it will be filled with compassion.

  • JulieS211
    Sep 6, 2014

    This is a fast and flavorful dish. I think it needs more sauce to the filling, though. The small amount of flour and broth called for aren't enough to really produce any sauce.

  • roguekittiekat
    Nov 26, 2012

    Great recipe and use of left overs! We used ground pork in ours and the kids devoured it. I almost didn't even get a helping myself. Other than the pork, we used some dried celery from our garden because we didn't have any celery ribs.

  • spiceygas
    Nov 18, 2012

    Great taste. The spices smell great while it's baking!

  • wwjdctr
    Oct 9, 2012

    No comment left