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Turkey Cottage Pie

  • Ground
  • Dinner
  • Entertaining
  • Everyday
Yield

8 servings

Print Recipe

Ingredients

  • 2 tbsp (30 mL) oil
  • 1½ lb (681 g) ground Ontario turkey
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3/4 tsp (3.75 mL) each of dried thyme and sage
  • 1/3 cup (85 mL) all-purpose flour
  • 2 1/2 cups (625 mL) turkey or chicken stock
  • Salt and pepper to taste
  • 1 cup (250 mL) frozen or canned mixed vegetables
  • 1 can 14-oz. (398 mL) whole cranberry sauce
  • 8 cups (2 L) potatoes, chopped
  • 3/4 cup (185 mL) milk, heated
  • 2 tbsp (30 mL) butter
  • 1 egg, beaten
  • Paprika

Instructions

  • In large skillet over medium-high heat, heat oil. Add turkey, onion, garlic, thyme and sage; cook, stirring occasionally, until turkey is no longer pink. Stir in flour, cook 1 minute. Stir in broth; bring to a boil, reduce heat and simmer 8 minutes. Season with salt and pepper. Stir in vegetables, pour into 13 x 9 inch (3L) baking pan.
  • In small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture; spread evenly.
  • Cook potatoes in boiling, salted water until soft; drain and mash. Mix in hot milk until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce. Smooth top and sprinkle with paprika. Bake at 375ºF (190ºC) 20 to 25 minutes until heated through. Serve with cranberry sauce on the side, if desired.
  • Nutrient analysis per serving: 465 calories; 15g fat; 22g protein; 62g carbohydrates.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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