Ground Turkey Cottage Pie

5 from 2 votes

This cottage pie uses clean and healthy ingredients to pack a huge flavor punch in every bite!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Entree, Lunch, Main Course

Cuisine: British, English, European, Irish, United Kingdom

Servings:

Calories: 303kcal

Author: Kitrusy

Peel, wash and slice potatoes into 1 inch thick slices and add it to a pot of boiling water (ensure the potatoes are fully immersed in the water) Allow to boil until tender.
Drain the water from the pot leaving the cooked potatoes in the pot. Add the butter, salt and pepper (to taste) and mash the potatoes until smooth.

Heat oil in a large saucepan until the oil is hot but not smoking. Add in the ground turkey along with the dried herbs, paprika, cayenne, salt and black pepper.
When the meat is no longer pink add in the onions and garlic and mix and allow to cook for 2 minutes.
Add in the carrots and butternut squash and mix into the meat. Cover and allow to cook for four minutes until slightly softened.
Add in the broth and tomato sauce (and brown sugar and Worcestershire sauce if using either). After combining to evenly distribute the sauce add the chopped spinach and cover and cook for ten minutes stirring occasionally. If the liquid is cooking off too quickly add more broth.
Add in the green peas and combine.
If the sauce isn't as thick as gravy, add in a tablespoon or two of the mashed potatoes and mix it in. Allow the meat to simmer and thicken for another 5-10 minutes.
Adjust seasoning to taste.

Add the meat mixture to an 8x11 baking dish and top with the shredded cheeses (the residual heat from the meat will allow the cheese to start melting)
Spread the mashed potatoes in an even layer over the cheeses.
Using the tines of a fork, create a ridged grid over the top of the potatoes.
Broil the cottage pie in the oven until the ridges on the potatoes are golden brown (approx 5 min).
Remove from the oven and allow to cool for 5-10 minutes before cutting.
Store leftovers in the refrigerator in a covered or airtight container for up to 5 days.

The use of the raw, organic brown sugar is to cut some of the acidity of the tomatoes. Though it adds a layer and undertone of sweetness to the dish it is entirely optional.
You don't want the sauce to dry out, but you don't want it to be too wet and runny, by adding the mashed potatoes it helps to thicken the sauce up so the meat and all it's flavors melds and holds together well. However if you don't want to use the mashed potatoes, you can also use an arrowroot or potato starch (1tsp) slurry.
All ingredients and elements are cooked when we get to the assembly point so there is no reason to bake the pie for any long period of time. The broil is my preferred option since it gets the top of the potatoes golden brown and dries it out enough to form a lovely crust.