Cottage Pie Recipe

Cottage Pie Recipe
from Taste of Home

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

• Prep: 30 min. Bake: 20 min.
• Yield: 6 Servings

30 20 50

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