Cottage Pie

Name: Cottage Pie
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

16 ingredients

3 steps

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

1

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.
2

Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir until broth is absorbed, 1-2 minutes. Stir in peas; heat through.
3

Transfer to a greased 9-in. deep cast-iron skillet or deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° until filling is bubbly, 20-25 minutes.