Go Back
ground turkey cottage pie ingredients laid out on kitchen counter

Ground Turkey Cottage Pie

Ground turkey cottage pie is a quick and easy one-pan dinner. Ground turkey is cooked with veggies in a savory beef broth gravy and topped with cheesy mashed potatoes before a quick bake in the oven.
Print Recipe Save This Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 8 oz cremini mushrooms roughly chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 large carrots diced
  • 3 celery ribs diced
  • 3 garlic cloves minced
  • 1 tsp dried marjoram
  • 0.5 tsp rubbed sage
  • 1.5 lbs ground turkey 93/7 fat content
  • 2 tbsp all-purpose flour or cornstarch slurry for gluten-free
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 cup beef broth chicken or turkey broth may be substituted
  • 1 cup frozen peas
  • 3 cups mashed potatoes store-bought or homemade
  • 0.5 cup Parmesan cheese freshly grated, divided
  • 2 tbsp minced chives optional

Equipment

  • Large oven-safe skillet or cast iron braiser (10-12 inch)
  • Sharp knife and cutting board
  • Hand mixer (optional, for homemade mashed potatoes)

Method
 

  1. Preheat oven to 400 degrees F.
  2. Add olive oil to your skillet over medium-high heat. Add mushrooms and cook for 2 to 3 minutes before seasoning with salt and pepper. Cook until deeply browned.
  3. Add butter to the browned mushrooms. Add onion, celery, and carrots and cook for 3 to 4 minutes until softened. Add garlic, marjoram, and sage.
  4. Add the ground turkey and cook, breaking it into small pieces, until no pink remains.
  5. Sprinkle flour over the meat and stir well. Cook for 1 to 2 minutes, then add tomato paste, Dijon, and Worcestershire sauce and stir to combine. Stir in the beef broth and simmer until thick. Season with salt and pepper. Stir in frozen peas.
  6. Mix mashed potatoes with chives and 1/3 cup Parmesan. Remove pan from heat. Top with mashed potatoes, spread evenly, run a fork across the top to create peaks, and sprinkle with remaining Parmesan.
  7. Bake for 20 minutes until hot and bubbly and the mashed potatoes have browned. Serve immediately.

Notes

Use 93/7 ground turkey to keep the filling moist. Store-bought mashed potatoes work great. For gluten-free, swap flour for a cornstarch slurry. Remove pan from heat before adding mashed potatoes to prevent sinking. Refrigerate leftovers up to 1 week. Freeze up to 3 months.
QR Code linking back to recipe