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)
½ 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 hot, add 1/2 tbsp (1 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 them 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 mashed potatoes, spreading into an even layer.
- Broil in the middle of the oven until potato topping 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 1/2 tbsp (1 tbsp) oil to the pan, then turkey. Cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain and discard excess fat.