Easy Turkey Cottage Pie
with Cheesy Cheddar Mashed Potatoes
This classic casserole combines saucy turkey filling with extra-cheesy cheddar mashed potatoes. Broiling for the last few minutes gives this cottage pie a delicious golden crust.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
3 unit(s)
Russet Potato
14 g
Parsley and Thyme
2 unit(s)
Garlic, cloves
56 g
Green Peas
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
All-Purpose Flour
(Contains Wheat)
½ tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
113 g
Mirepoix
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.
- Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat a large oven-proof pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add 1 tbsp (2 tbsp) butter, then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min.
- Season with salt and pepper.
- Add tomato sauce base, then sprinkle flour over top. Cook, stirring often, until turkey and veggies are coated, 1-2 min.
- Add peas, soy sauce, broth concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
- Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer turkey filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Season with salt and pepper, to taste.
- When turkey filling is done, top with mash, spreading into an even layer.
- Broil in the middle of the oven until mash begins to brown, 4-5 min.
- Remove cottage pie from the oven and let stand, 5 min.
- Divide cottage pie between plates. Sprinkle remaining parsley over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then turkey. Cook in the same way the recipe instructs you to cook the beef.** Ignore instructions to drain and discard excess fat.