Turkey Cottage Pie Recipes

TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

COTTAGE PIE WITH TURKEY

Steps:

• Preheat the oven to 425 degrees.
• Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat.
• Stir the potatoes for a couple of minutes to dry them out. Add the milk, butter, cheese, and green onions, then mash with a hand masher until smooth. Season with sea salt and white pepper, to taste.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Add the minced garlic, and cook, for 30 seconds then add the ketchup and Worcestershire sauce then cook until lightly caramelized.
• Stir the chicken broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Season with sea salt and freshly cracked pepper, to taste.
• Coat the baking dishes with cooking spray. Ladle the turkey mixture evenly into the baking dishes. Spoon the mashed potatoes over the filling.
• Place into the oven and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Sprinkle with Green Onions. Let the cottage pies cool for 5 minutes before serving. Enjoy.

COTTAGE PIE

Steps:

• 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 until broth is absorbed, 1-2 minutes. Stir in peas; heat through., 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.

TURKEY SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

THE BEST COTTAGE PIE

Steps:

• Preheat oven to 350F
• Heat the oil in a skillet and sauté the leeks and carrots for about 5 minutes. Remove to a plate.
• Brown the ground beef, breaking it up as it browns so it has a nice crumbly texture. If it's excessively greasy, drain some off. I didn't, I like to retain the fat for flavor unless there's a ton of it.
• Stir in the tomato paste, mustard, Worcestershire sauce, and broth to combine. Bring up to a simmer and let simmer gently for 15 to 20 minutes to allow the broth to reduce. Season to taste with salt and pepper. If your gravy is very thin you might want to stir in a sprinkling of Wondra flour, about a teaspoon to start, which will thicken it up instantly. Be sparing with it, a little will do.
• Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.
• Meanwhile boil the potatoes until very tender. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with a little salt and pepper if needed.
• Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.
• Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling.

EASY TURKEY SHEPHERD'S PIE WITH VEGETABLES

Steps:

• Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth. Set aside.
• While you are waiting for the potatoes to cook prepare the rest of the ingredients. In a pan heat up 2 tablespoons of oil, add the onion, garlic and celery and fry for 3 minutes until softened stirring often. Add the wine and cook for another minute.
• Add the ground turkey and cook for 3 minutes mashing with a fork and breaking up the larger pieces. Add the cubed carrots, stock, Worcestershire sauce, thyme, tomato puree and pepper to taste, stir, cover and cook gently for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
• Add the frozen peas and corn and scatter over the flour. Stir until the sauce thickens and starts bubbling. Remove from the heat and adjust the seasoning if needed.
• Transfer the mixture into your casserole dish. Top with the mashed potatoes, scatter over the cheese and bake on the top oven shelf for 20-25 minutes until golden. Remove form the oven and serve.

"GOBBLE-UP" TURKEY COTTAGE PIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

TURKEY COTTAGE PIE

Steps:

• Peel and chop the onion, garlic and carrot, and chop the celery stalks.
• Fry the onion until golden, then add the minced turkey and use a wooden spoon to break it into small pieces.
• Cook the turkey stirring until the meat is no longer pink and the liquid released is absorbed.
• Add the chopped garlic, carrot and celery.
• Pour the stock over, cover with a lid, and leave to cook on a medium heat until the liquid is absorbed.
• Meantime,get on with the mashed potatoes. In a large pan, add the potatoes and boil in salted water until tender.
• Drain the water, peel and mash. Add the milk, quarter of a cup of grated cheese and butter and mash well until creamy.
• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Once the stock is absorbed, add the tomato purée and chopped tomatoes to the pan, season with salt, ground black pepper, and herbs, and mix well.
• Leave to simmer until the sauce is reduced.
• Transfer the filling either to a large pie dish, or 2 smaller ones.
• Top the ground turkey with the mashed potatoes and scatter the remaining grated cheese over.
• Bake in the oven for about 15-20 minutes or until golden and bubbling hot.

SWEET POTATO-TOPPED COTTAGE PIE

Steps:

• For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
• Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
• To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it's not thick enough).
• Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.
• Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.

TURKEY MINCE PIE

Steps:

• Peel and chop the spuds and boil them in salted water for approx 16 minutes until soft enough to mash. Drain well and allow to dry out over a very low heat for a minute, shaking the pan occasionally to stop them burning. Turn off the heat, add butter, cream and seasoning and mash until smooth and creamy. Set aside to cool
• Heat a large lidded pan and add a tablespoon of olive oil. When the oil is hot add the meat. Season well with salt and white and black pepper. Fry until the meat has changed colour and some of its liquid has cooked away. Set aside with any remaining liquid (if all the liquid cooks off that's fine but I usually find that Turkey mince holds a lot of moisture and I don't usually have the patience to cook it all off)
• Reheat the same pan and add the remaining olive oil. Once this is hot add in the diced onion and turn down the heat. Cook the onion gently for a few minutes and then add the diced celery stalk. Cook gently for approx 10 minutes until the veg has softened but not browned. Now add the meat back to the pan and turn the heat back up. Once everything is starting to bubble again add in the white wine and cook on high heat to reduce the wine, then add your stock. If you like lots of gravy you can add more stock at this point. Cook on high heat for a few minutes and then add in the sweetcorn and the chopped celery leaves. As soon as the gravy start to bubble again thicken with the cornflour to the consistency of your preference. Now turn the heat right down, place the lid on the pad and simmer for about 10 minutes.
• Transfer the pie filling to a casserole pot and allow to cool for about 20 minutes before adding the mashed potato (if you add the potato whilst the filling is hot it will start to melt into the filling). At this point, if you want you can cool the pie and set it aside in the fridge until you want to cook it. Finally, preheat your oven to 180C. Place the casserole pot onto a baking tray, sprinkle on a generous portion of cheese and bake for 45 minutes to an hour until the cheese is crispy and bubbling and the pie is hot throughout. Serve with lots of green veg and carrots...Yum!!!

COTTAGE PIE (OR SHEPHERD'S PIE)

Steps:

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
• Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

TURKEY COTTAGE PIE WITH CAULIFLOWER MASH

Steps:

• Mince garlic; and finely chop onion, carrot and celery.
• Heat up olive oil in a skillet over medium heat. Add garlic, onion, celery and carrot and cook for a few minutes until fragrant.
• Add turkey mince to skillet and cook until no longer pink.
• Add frozen vegetables and cook for a few minutes, stirring frequently.
• Add tomato paste, thyme and Worcestershire sauce. Stir to combine.
• Dissolve flour in chicken stock, and add to skillet. Stir and cook until thickened to desired consistency.
• Remove from heat. Taste and add salt and pepper according to your preference. Then pour everything into a baking dish. Let cool completely.
• Cut cauliflower into florets and steam until soft, about 10 minutes.
• Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.
• Stir in melted butter and a sprinkle of salt and pepper. Taste and add more salt and pepper according to your preference.
• Spread cauliflower mash evenly over the turkey mince mixture in baking dish. Drizzle more melted butter on top if desired.
• Bake at 200 C / 392F for 20 minutes or until golden.
• Remove from oven and serve. Enjoy!

TURKEY COTTAGE PIE

Steps:

• Saute the fresh carrots,onion, celery and mushrooms until tender in a large pot.
• Blend the soft butter and the 2 T. flour into a paste.
• Pour the stock into the pot with the veggies. Bring to a simmer.
• Stir in the flour/butter past, stirring constantly.
• When the mixture is the thickness you want, put in the peas and turkey.
• Lightly grease a 2 quart casserole dish, pour in the mixture.
• Preheat the oven to 350°F.
• Now, if your leftover mashed potatoes are too stiff, add some milk and an egg to loosen them a bit. Spread over the turkey covering completely. I like to add chives to the potatoes for an extra flavor.
• Bake for 35 mn.
• Enjoy!