Easy Turkey Cottage Pie
with Cheesy Cheddar Mashed Potatoes- Wheat
- Soy
- Sulphites
- Milk
This classic casserole combines saucy turkey filling with extra cheesy cheddar mashed potatoes. Broiling for the last few minutes gives this cottage pie a delicious golden crust.
Ingredients
250 g
Ground Turkey
3 unit
Russet Potato
14 g
Parsley and Thyme
2 unit
Garlic, cloves
56 g
Green Peas
2 tbsp
Tomato Sauce Base
1 tbsp
All-Purpose Flour
(Contains: Wheat)
½ tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Beef Broth Concentrate
113 g
Mirepoix
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.
Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Roughly chop parsley. Peel, then mince or grate garlic.
Heat a large oven-proof pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add 1 tbsp (2 tbsp) butter, then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. Season with salt and pepper.
Add tomato sauce base, then sprinkle flour over top. Cook, stirring often, until turkey and veggies are coated, 1-2 min. Add peas, soy sauce, broth concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min. Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer turkey filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
When turkey filling is done, top with mashed potatoes, spreading into an even layer. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove cottage pie from the oven and let stand, 5 min. Divide cottage pie between plates. Sprinkle remaining parsley over top.
If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then turkey. Cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain and discard excess fat.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it tasty, though some felt it needed more seasoning; a few noted the thyme was too strong.
- Ease of prep: Quick and easy to put together, though some mentioned it took longer than the stated 35 minutes.
- Suggestions: Consider adding more sauce and seasoning to boost flavor. Try swapping in a sweet potato for variety.
- Portions: Several noted an imbalance, with too many potatoes compared to the meat and vegetable filling.
- Texture: Some found the filling a bit soupy; others mentioned the mash was dry. Adjust liquid and cooking time as needed.
