gobble-Up Turkey Cottage Pie |
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Prep Time: 45 Minutes Cook Time: 1440 Minutes |
Ready In: 1485 Minutes Servings: 8 |
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I developed this recipe to use ground turkey, which I love. It lends itself very well to OAMC & is kid-friendly. Great for potlucks or to take to a family when Mom is ill or new baby at home. Ingredients:
2 1/2 lbs russet potatoes, peeled & quartered |
4 ounces cream cheese |
4 tablespoons butter |
1/2 cup milk |
1 teaspoon salt (to taste) |
1 1/2 cups shredded cheddar cheese |
1 tablespoon olive oil |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrot |
2 lbs ground turkey |
3 tablespoons all-purpose flour |
2 teaspoons turkey base (penzey's) or 2 teaspoons chicken bouillon granules |
1 1/2 cups boiling water |
1 tablespoon worcestershire sauce |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground sage |
1 cup peas |
Directions:
1. In a large pot of boiling, salted water, cook potatoes until fork tender. Drain & pour back into hot pot. Add cream cheese, butter, milk & salt & mash well until potatoes are fluffy. Cover pot & keep potatoes warm.
2. Meanwhile, while potatoes are cooking, in a large skillet heat oil over medium heat. Add onion, celery & carrot & cook, stirring, until vegetables begin to soften. Crumble ground turkey over vegetables & cook until meat loses it's pink color.
3. Sprinkle flour over cooked turkey & stir to combine. Dissolve turkey base in the boiling water & stir into meat. Simmer, stirring, about five minutes, until mixture thickens slightly.
4. Pour meat filling into a 2-3 quart casserole & sprinkle peas over. Carefully spread warm mashed potatoes over filling, sealing potatoes to edge of dish.
5. Bake in preheated 350 degree oven for 30 minutes, until heated through & bubbly at edge of dish. Remove from oven & sprinkle cheese on top. Bake an additional 5 minutes, just until cheese melts.
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