Turkey Cottage Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 278.1
- Total Fat: 11.4 g
- Cholesterol: 29.2 mg
- Sodium: 353.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.7 g
- Protein: 15.4 g
View full nutritional breakdown of Turkey Cottage Pie calories by ingredient
Introduction
We follow the same basic recipe for making this traditional British dish, altering only the herbs used depending on what type of meat we have. Substitute chicken or beef for turkey. Any vegetables can be used. I like making this dish to use up left overs after a roast dinner We follow the same basic recipe for making this traditional British dish, altering only the herbs used depending on what type of meat we have. Substitute chicken or beef for turkey. Any vegetables can be used. I like making this dish to use up left overs after a roast dinnerNumber of Servings: 8
Ingredients
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3 cups cooked turkey meat, diced or mince in a food processor
1 tablespoon olive oil
1 large onion, chopped
2 medium carrots, diced
1 cup frozen peas
2 cups turkey stock, or substitute chicken stock, skim fat
2 tablespoons corn starch
1 kg potatoes, boiled and mashed dry
Directions
Peel and quarter potatoes. Bring up to boil in a large cooking pot, and cook until done.
Heat the olive oil in a large pan (we use the wok). Add the onions, carrots, and peas and cook until onions are soft and starting to brown and the peas are thawed.
Add the diced or minced turkey meat. Season to taste. Mix all together.
Heat the stock until nearly to a boil. Reduce heat. Mix cornstarch with enough water to make a smooth paste. Add to the stock and bring up to heat, stirring constantly, so that it can thicken.
Add the thyme and parsley and season to taste.
Add the gravy to the meat mixture until a wet mixture is made.
Add the mixture to a large casserole. Cover completely with the mash potatoes.
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The cottage pie can be frozen at this stage. Cover completely before freezing. Thaw completely before cooking as indicated.
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Dot with butter. Season. Sprinkle the grated parmesan cheese over the top (optional).
Cooking:
Put in a preheated moderately hot oven / Gas Mark 5.
Bake for 45 - 60 minutes, until top is golden brown and filling is hot and bubbling.
Serve hot.
Serves 8 - 10, add steamed vegetables on the side if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user WITCHYMUMMY.
Heat the olive oil in a large pan (we use the wok). Add the onions, carrots, and peas and cook until onions are soft and starting to brown and the peas are thawed.
Add the diced or minced turkey meat. Season to taste. Mix all together.
Heat the stock until nearly to a boil. Reduce heat. Mix cornstarch with enough water to make a smooth paste. Add to the stock and bring up to heat, stirring constantly, so that it can thicken.
Add the thyme and parsley and season to taste.
Add the gravy to the meat mixture until a wet mixture is made.
Add the mixture to a large casserole. Cover completely with the mash potatoes.
***********
The cottage pie can be frozen at this stage. Cover completely before freezing. Thaw completely before cooking as indicated.
**************
Dot with butter. Season. Sprinkle the grated parmesan cheese over the top (optional).
Cooking:
Put in a preheated moderately hot oven / Gas Mark 5.
Bake for 45 - 60 minutes, until top is golden brown and filling is hot and bubbling.
Serve hot.
Serves 8 - 10, add steamed vegetables on the side if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user WITCHYMUMMY.
Member Ratings For This Recipe
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