Turkey and Pea Cottage Pie
A simple, hearty dinner, this cottage pie includes ground turkey, vegetables and creamy mashed potatoes. Although you don’t need anything else with this pie, a green salad would make a nice accompaniment.
Storage: Refrigerate for up to 4 days.
Ingredients
- Fine salt
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 1/2 cup sour cream
- 1/4 cup half-and-half or whole milk (see Substitutions)
- 2 tablespoons olive oil
- 1 pound ground turkey, preferably 85 percent lean
- 2 large carrots (10 ounces total), scrubbed and diced
- 1 small yellow onion (5 ounces), diced
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup no-salt-added or low-sodium chicken broth
- 1 1/2 cups fresh or frozen peas (if frozen, no need to defrost)
- 2 tablespoons Worcestershire sauce
Directions
Step 1
In a large (10- to 11-inch) cast-iron skillet, bring 1 inch of water to a boil. Season generously with salt and add the potatoes. Reduce the heat to medium and cook, uncovered, until tender, about 15 minutes, adjusting the heat as needed to maintain a gentle simmer.
Step 2
Drain the potatoes well and transfer them to a large bowl. Add the sour cream and half-and-half or milk, and mash until smooth. Season to taste with salt and gently mix to combine.
Step 3
Thoroughly wipe the skillet dry, set over medium heat and heat the oil until shimmering. Add the turkey, carrots, onion and garlic powder, and season generously with salt and pepper. Cook, stirring occasionally, until the turkey is just cooked through and the vegetables begin to soften, about 6 minutes.
Step 4
Position a rack 6 inches away from the broiling element and preheat your broiler.
Step 5
Stir the flour into the turkey mixture, then slowly stir in the broth to form a smooth sauce that thickens slightly and coats the turkey and vegetables, 1 to 2 minutes. Stir in the peas and Worcestershire sauce, then spread the mashed potatoes evenly on top, transfer to the oven and broil for 5 to 7 minutes, or until browned all over. Let sit for a few minutes, then divide among shallow bowls and serve hot.
Substitutions
If you can’t have dairy >> use dairy-free sour cream and unsweetened nondairy creamer in place of the half-and-half.
To make it vegetarian >> use vegan ground meat instead of the turkey, vegetable broth instead of chicken broth and vegetarian Worcestershire sauce.
Looking for more greens? >> Stir in a bag of chopped frozen spinach along with the peas.
Prefer sweet potatoes to regular potatoes? >> Use them instead.
To make it gluten-free >> use all-purpose gluten-free flour instead of regular flour.
Prefer chicken, beef or lamb? >> Use any of those instead of the turkey.
