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Turkey Cottage Pie

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“I had some leftover turkey and mashed potatoes from Thanksgiving, so I adapted Cottage Pie-Simply the Best to fit my needs. It turned out so well, I just had to post my creation!”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml turkey stock, homemade, with onions, celery, carrots, turkey bones, water a bay leaf, peppercorns, etc
  • 453.59 g turkey, cooked and diced
  • 1 onion, diced
  • 2 carrots, sliced
  • 1 stalk celery, sliced
  • 113.39 g mushrooms, sliced
  • 236.59 ml peas
  • 29.58 ml butter, soft
  • 29.58 ml flour
  • salt and pepper, to taste
  • 473.18-709.77 ml potatoes, mashed (leftover)

Directions

  1. Saute the fresh carrots,onion, celery and mushrooms until tender in a large pot.
  2. Blend the soft butter and the 2 T. flour into a paste.
  3. Pour the stock into the pot with the veggies. Bring to a simmer.
  4. Stir in the flour/butter past, stirring constantly.
  5. When the mixture is the thickness you want, put in the peas and turkey.
  6. Lightly grease a 2 quart casserole dish, pour in the mixture.
  7. Preheat the oven to 350°F.
  8. Now, if your leftover mashed potatoes are too stiff, add some milk and an egg to loosen them a bit. Spread over the turkey covering completely. I like to add chives to the potatoes for an extra flavor.
  9. Bake for 35 mn.
  10. Enjoy!

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