Sweet and Savory Cottage Pie |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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For vegetarians, cooked lentils or cooked mung beans may be substituted for the turkey. Ingredients:
1 large potato, peeled and diced |
1 large sweet potato, peeled and diced |
2 tablespoons butter (2 to 3) |
4 tablespoons buttermilk |
1/4 teaspoon chopped fresh sage |
salt and pepper, to taste |
1 tablespoon olive oil |
1 lb ground turkey or 1 lb beef |
1 cup chopped onion |
2 cloves garlic, finely chopped |
1 cup carrot, cut into 1/2 inch cubes |
1 cup zucchini, cut into 1/2 inch cubes |
1/4 teaspoon cayenne pepper (or more, to personal taste) |
2 teaspoons chopped fresh marjoram |
2 teaspoons chopped fresh sage |
1 tablespoon tomato paste |
1 cup stock (vegetable, chicken or beef) |
1 cup peas |
salt and pepper, to taste |
1/2 ounce sunflower seeds |
Directions:
1. Boil all of the potatoes in water until tender.
2. Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste.
3. Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes.
4. Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock.
5. Simmer, uncovered, gently for 10 to 15 minutes.
6. Add the peas and adjust the seasoning.
7. Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes.
8. Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.
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