"GOBBLE-UP" TURKEY COTTAGE PIE

Provided by Chef Cindee

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

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2 1/2 lbs russet potatoes, peeled & quartered
4 ounces cream cheese
4 tablespoons butter
1/2 cup milk
1 teaspoon salt (to taste)
1 1/2 cups shredded cheddar cheese
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 lbs ground turkey
3 tablespoons all-purpose flour
2 teaspoons turkey base (Penzey's) or 2 teaspoons chicken bouillon granules
1 1/2 cups boiling water
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 teaspoon ground sage
1 cup peas

Steps:

In a large pot of boiling, salted water, cook potatoes until fork tender. Drain & pour back into hot pot. Add cream cheese, butter, milk & salt & mash well until potatoes are fluffy. Cover pot & keep potatoes warm.
Meanwhile, while potatoes are cooking, in a large skillet heat oil over medium heat. Add onion, celery & carrot & cook, stirring, until vegetables begin to soften. Crumble ground turkey over vegetables & cook until meat loses it's pink color.
Sprinkle flour over cooked turkey & stir to combine. Dissolve turkey base in the boiling water & stir into meat. Simmer, stirring, about five minutes, until mixture thickens slightly.
Pour meat filling into a 2-3 quart casserole & sprinkle peas over. Carefully spread warm mashed potatoes over filling, sealing potatoes to edge of dish.
Bake in preheated 350 degree oven for 30 minutes, until heated through & bubbly at edge of dish. Remove from oven & sprinkle cheese on top. Bake an additional 5 minutes, just until cheese melts.

Nutrition Facts : Calories 524.2, Fat 28.8, SaturatedFat 13.8, Cholesterol 133.6, Sodium 634.2, Carbohydrate 34, Fiber 4.8, Sugar 4, Protein 33.5