Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 potatoes; if desired, sprinkle with cheese. Bake at 400° for 20-25 minutes or until filling is bubbly. Yield: 6 servings.
Originally published as Cottage Pie in Taste of Home October/November 2012, p102

  • 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
  1. 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.
  2. 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.
  3. Transfer to a greased 9-in. deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° for 20-25 minutes or until filling is bubbly. Yield: 6 servings.
Originally published as Cottage Pie in Taste of Home October/November 2012, p102

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JulieS211 User ID: 5434916 198799
Reviewed 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."

MY REVIEW
roguekittiekat User ID: 6994098 198434
Reviewed 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."

MY REVIEW
spiceygas User ID: 3317044 123540
Reviewed Nov. 18, 2012

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

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