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Turkey Cottage Pie

A turkey cottage pie is a wonderfully delicious way to use up leftover Thanksgiving turkey.


Saucy turkey and vegetable cottage pie covered with a thick layer of mashed potatoes and cauliflower and topped with sharp white cheddar cheese, cooked until that top is golden brown and crispy.


Cottage pie is a fantastic way to use leftover turkey after Thanksgiving or other turkey-centric holidays. But the turkey is easily swapped with chopped chicken so this cottage pie can be enjoyed anytime. Leftovers never tasted so good!


This recipe is made even easier with the addition of other leftovers. Use leftover mashed potatoes for the topping instead of making it fresh. Add in any leftover vegetables like peas, carrots, and corn to the filling. Mix them in just before transferring the filling to the baking dish. If there is leftover gravy, add it to the filling for added flavour.

 

Ingredients

(Makes 6 servings)

  • 6 medium-large white potatoes, peeled and quartered

  • 1/2 head cauliflower, chopped

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons butter, divided

  • 1 medium sweet onion, diced

  • 2 stalks celery, diced

  • 1 stalk leek, white portion only, chopped

  • 2 cloves garlic, minced

  • ½ teaspoon dried basil

  • ½ teaspoon dried thyme

  • 2 teaspoons sea salt, divided

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon cornstarch

  • 2 cups low sodium chicken stock

  • 2 cups roasted turkey, chopped (white or dark meat)

  • 1/2 cup whole milk

  • 1 cup sharp white cheddar, shredded

 

Directions

Preheat oven to 375°F / 190°C and have a casserole or baking dish set aside.


In a large pot over medium-high heat, add the peeled potatoes and chopped cauliflower. Cover with water and add 1 teaspoon of sea salt and bring to a boil. Boil until the potatoes and cauliflower are fork tender (about 20 to 25 minutes).


While the potatoes and cauliflower are boiling prepare the pie filling.


In a sauté pan over medium-high heat, add the extra-virgin olive oil and 1 tablespoon of the butter. Once the butter is sizzling, add the onion, celery, and leek with 1/2 teaspoon of sea salt. Mix well and sauté until the onion and leek softens and the onion begins to turn translucent (about 10 minutes). Add the minced garlic and continue to sauté an additional minute before adding the basil, thyme, remaining salt, and ground black pepper. Mix well then sprinkle the cornstarch over the onion mixture and stir well to combine. Sauté for an additional few minutes before adding the chicken stock. Cook, stirring regularly until the sauce begins to thicken. Add the chopped turkey and mix well. Set aside.


Turn the heat off under the potatoes and drain the water. Return the pot to the hot element and agitate to steam off any residual water. Using a potato masher, break up the potatoes and cauliflower. Add 1 tablespoon butter and mix in well as it melts. Add the whole milk and mash until smooth. Set aside.


Transfer the turkey mixture to the casserole or baking dish and smooth into an even layer. Top with the mashed potatoes ensuring the top is an even layer, but not smooth. Use a spoon to make peaks and valleys in the mashed potato topping. Sprinkle the top with the shredded cheddar and bake for about 30 minutes or until the cheese has melted and the top and edges are a crispy golden brown.

 
 

Nutritional Information Per Serving:

total calories = 299 | total fat = 10.58g | saturated fat = 4.3g | cholesterol = 19.67mg | sodium = 1,146.25mg | net carbohydrates = 35.4g | dietary fibre = 4.72g | sugars = 6.69g | protein = 14.67g

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