Turkey Cottage Pie Recipes

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.

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!

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.

"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 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.

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 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!!!

GRANDMA CARLSON'S TURKEY POT PIE

Steps:

• In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
• Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
• Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

COTTAGE PIE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
• Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.