Ground Turkey Cottage Pie Recipes

TURKEY TOURTIERE (TURKEY MEAT PIE)

Steps:

• Preheat oven to 350ºF.
• Bring water to a boil. Add potatoes and boil for about 8 minutes, until they are tender. Strain and set aside.
• Using a deep pan or a large pot over high heat, add oil, garlic, onions and celery. Cook for 5 minutes, until onions and celery are tender.
• Add ground turkey and water. Break apart the meat and cook until cooked through (about 7 minutes).
• Add potatoes to the pan and mash as you are mixing them in.
• Add cloves, cinnamon and all spice and mix well.
• Add about 2 tsp kosher salt and mix well.
• Lower heat to low, cover and cook for 30 minutes. Check on the mixture, stirring every 10 minutes.
• Make your pie dough following the instructions on the package.
• Add ground turkey mix to the the pan with the dough, filling it to the top.
• Cover the pie with remaining dough and close by pressing edges together.
• Put on a sheet tray and bake for 50 minutes. Take the pie out halfway through the cooking process and brush egg on top. This will give the pie a nice golden brown color.
• Serve hot with gravy and freshly ground black pepper.

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

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.

WHOLE30 GROUND TURKEY AND CAULIFLOWER COTTAGE PIE

Steps:

• Grease a 9x13 baking dish with olive oil (using a pastry brush or paper towel); set aside.
• Heat a large skillet over medium-low heat and add 1 tablespoon olive oil. Add onions and gently saute until somewhat soft (this will take about 10 minutes, so you can move on to the other steps below and continue to keep an eye on the onions and stir every once in awhile).
• When the onions are soft, add the celery and carrots and continue to cook over medium low heat until the carrots are soft and the celery is translucent. Add the minced garlic and cook for one more minute. Remove from heat and add the vegetables to a stockpot. Using a paper towel, clean out the skillet and return it to the stove (more on this later).
• While the vegetables are cooking, put the potatoes into a pot and cover them with salted water, then place a lid on the pot. Heat the pot until the water is boiling and continue to cook the potatoes until the potatoes are easily pierced with a fork. Remove the potatoes from the water and set aside.
• Return the water to boiling and add the cauliflower. Boil for about 5-10 minutes until the cauliflower is soft enough to be easily pierced by a fork. Drain the cauliflower into a colander and set the colander with the cauliflower still in it back into the pot. Add the potatoes to the colander. Put the pot on a cool part of the stove or on a trivet and let the cauliflower dry. This is called steam drying and is a very important step in making the cauliflower puree -- you need the cauliflower to be almost completely dry before making the puree, or it will be too watery.
• In the same skillet that you cooked the vegetables, brown the ground turkey in another tablespoon of olive oil over high heat in batches until all of the turkey is cooked through. Add the turkey to the stock pot with the cooked vegetables. Add the bay leaf, balsamic vinegar, tomato paste, salt and pepper and chicken stock and heat everything on medium high heat until it's simmering. Reduce the heat to low and continue to simmer for 25-30 minutes until everything is well incorporated and reduced into a meat sauce.
• Preheat the oven to 400 degrees (if you are making the cottage pie right away).
• Once the cauliflower and potatoes are pretty dry to the touch, pour the potatoes and cauliflower into a food processor with another tablespoon of olive oil and the butter and puree the mixture by pulsing it (don't turn it on auto or it might get too liquidy). You may have to do this in batches. Taste the cauliflower and potato mixture, then add salt and pepper to taste.
• Once the ground turkey mixture has simmered and reduced into a glossy sauce, stir the peas through the sauce and pour the mixture into the 9x13 baking dish. Spread the ground turkey mixture evenly across the bottom of the dish, then drop spoonfuls of the cauliflower and potato mixture on top all over the ground turkey. Using a rubber spatula, spread the cauliflower and potato mixture evenly across the top. At this point, you can cover the dish and refrigerate it for up to 2 days before baking, or continue to the next step.
• Bake the cottage pie in the oven for 30-40 minutes until the sides are browned and bubbly. Let stand for 10-15 minutes, then serve.

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.

GROUND TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat combine 2 tablespoons olive oil, carrots, and bell peppers. Saute for 2-3 minutes.
• Add onion and garlic and continue cooking for 4-5 minutes.
• Push vegetables to the side of the skillet and add ground turkey, 1 teaspoon salt and ½ teaspoon pepper.
• Cook turkey for 8-10 minutes, or until completely cooked through.
• Use a meat tenderizer to crumble turkey completely.
• Add herbs, peas, tomato paste, and broth. Stir to combine, cover, and simmer for 5-10 minutes.
• Bring a large pot of water to a boil. Add cauliflower and boil for 10-12 minutes, or until cauliflower becomes tender.
• Drain water and dry cauliflower completely.
• Add cauliflower, almond milk, butter, ½ teaspoon salt, ¼ teaspoon pepper, 1 clove garlic, and egg yolk into the bowl of a food processor.
• Process for 2-3 minutes, or until cauliflower is completely smooth.
• Spray a 9x9 inch square baking dish with non-stick cooking spray and layer the ground turkey/vegetables. Spread the mashed cauliflower on top of the ground turkey.
• Bake in preheated oven, uncovered, for 25-30 minutes. Broil for 5 minutes on Hi.
• Serve immediately and enjoy!

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.

MOUSSAKA COTTAGE PIE

Steps:

• Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
• Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
• Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

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!

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.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
• Preheat oven to 400°F.
• For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
• Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
• Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
• Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
• In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
• Top each with 1/2 cup mashed sweet potatoes.
• Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
• Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
• Remove from oven and let it cool 10 minutes before serving.

"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.

Steps:

• Preheat oven to 400 degrees F/205 degrees C and spray oven safe casserole dish with non-stick cooking spray
• Boil potatoes in water until cooked and soft (or use leftover or instant). Drain and mash with 1/4 cup chicken broth, sour cream, minced garlic, parmesan cheese and milk.
• In a large skillet over medium-high heat, brown turkey; season with salt and pepper, if desired. When cooked, set aside.
• Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft.
• Add garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce and rosemary to cooked turkey mixture and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.
• In prepared casserole dish, spread the meat mixture on the bottom of the dish. Top with mashed potatoes.
• Use a fork to scrape the top of the potatoes to make ridges if desired.
• Bake 20 minutes or until potatoes turn golden.
• Remove from oven and let it cool 10 minutes before serving. Freeze after cooling completely (I use a microwave safe casserole dish so it can go straight from freezer to microwave)

COTTAGE PIE WITH GROUND VEAL

Steps:

• Peel, wash and half or quarter the potatoes depending on size.
• Place the potatoes in a large heavy pot and cover with cold water. Bring to a boil, reduce heat and simmer until soft when pierced with a fork (about 45 minutes).
• Drain the potatoes while they are still hot and return them to the pot. Add the milk, butter and egg (whole egg or just the yolk) and mash the potatoes with a potato masher or any other way you like.
• Finally add some salt and pepper (as well as some nutmeg, which is optional) and mix.
• Add more milk if necessary, until you get the right consistency. Taste and adjustseasoning if needed.
• Heat the olive oil and sauté the onion until translucent. Add the garlic andsauté for a few seconds.
• Add the minced meat and sauté until it changes colour.
• Add the wine and cook for a few minutes until the alcohol evaporates.
• Add salt and pepper, as well as the grated carrot, peas, corn and parsley and cook for about 15 minutes.
• Whisk the egg white with half cup of mozzarella and mix it in the minced meat.
• Layer the minced meat in a Pyrex, add the mashed potatoes and the remaining cheese on top.
• Bake in a preheated oven to 180oC and bake until golden on top, for about 45 minutes.

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!

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.

GROUND TURKEY SHEPHERD'S PIE

Steps:

• After you peel and cube the potatoes, add them to a large saucepot or stockpot. Fill the pot with cold water until the water level covers the potatoes by about an inch.
• Add 1-2 heaping tablespoons of salt to the water and stir with a large spoon. Don't worry, the potatoes will cook in the salty water but they won't come out overly salty.
• Set the stove temperature to high and bring the potatoes to a boil.
• Boil the potatoes for 10-12 minutes, until they are fork-tender. While the potatoes cook, prepare the filling.
• Preheat oven to 400°F.
• In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.
• Add onion and carrots to the pan and cook over medium-high heat until translucent, about 5 minutes.
• Add minced garlic and cook for 1 minute.
• Add 2 lbs. of ground turkey and brown, stirring and mixing until there is no pink. Season the mixture with a large pinch of salt and pepper.
• Sprinkle the meat mixture with 3 tablespoons of all purpose flour and cook for 2 minutes. If brown bits begin to develop at the bottom of the pan - awesome! That's the good stuff!
• Deglaze the pan with red wine, scraping the brown bits up from the bottom of the pan (I like to use a wooden spoon for this). Add beef broth and stir.
• Add Worcestershire Sauce, balsamic vinegar, tomato paste, rosemary, and thyme leaves. Season with one more large pinch of salt and pepper. Stir and then simmer the mixture for about 15 minutes.
• Add peas and corn, stir and cook for 2 more minutes. Add mixture to a deep casserole dish.
• When the potatoes are fork-tender, drain them and place them in a large mixing bowl.
• Stir butter and half and half into the potatoes.
• Using a hand mixer, whip the potatoes until they are light and fluffy and there are no lumps. Taste the mixture and season with a pinch of salt, if needed. (The salty water should have seasoned the potatoes).
• Spread the potato mixture on top of the meat filling, making sure to create a seal of potatoes around the edge of the casserole dish. Create a design on top of the potatoes by dragging a fork across the top.
• Place casserole dish on a large sheet pan (in case of bubbling over). Bake in the oven for 25 minutes. Allow casserole to cool for 10 minutes before serving.

COTTAGE PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Prepare a large 9-inch by 13-inch (or equivalent)
• Peel the potatoes and cut them in quarters. Place them in the salted cooking water, cover the pot, and cook on high heat (turn to medium-high when the pot begins reaches a hard boil).
• Heat a large skillet over medium-high heat and add the olive oil.
• Brown the ground beef, adding the onion, garlic, chopped carrots, thyme, paprika, parsley, and salt and pepper just before the beef is cooked through.
• Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
• Add the wine and cook until reduced.
• Sprinkle the flour over the meat mixture and stir well to toast the flour.
• Pour in the stock and stir well, adding the green beans (or peas), cooking until the sauce thickens. Remove the skillet from the heat and pour the meat mixture into the bottom of the prepared baking pan.
• Drain the cooked potatoes and mash them in the pot along with the butter, milk, and salt and pepper until the mashed potatoes are smooth.
• Dollop the mashed potatoes over the top of the meat mixture, smoothing them out completely and creating some grooves with a fork on top of the mashed potatoes (this helps with browning).
• Place the baking dish on a baking sheet (it might bubble over the top of the dish in the oven), and bake the Cottage Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the baking dish.
• Let sit at room temperature for 5 minutes before serving.