Cottage Pie Christine

The recipe I tried tonite was inspired by Jane Leeves on the NATE SHOW yesterday. While I attempted to mostly follow her classic English recipe, I didn't have some ingredients and bought the wrong herbs. Plus, my ADD kicked in and I had to use up those mushrooms. Here's what happened and my boys loved it! Hearty and tasty even if it is a rainy December night. (Where's our snow?!!)


Prep Time: 60 Min.
Cook Times: 40 min.
Makes two pies … two dinners + leftovers?


INGREDIENTS:
2½ lbs. lean ground turkey
2 small red onions, diced
1 cup fresh mushrooms, diced
5-6 cloves garlic, minced
5 stalks celery, halved and chopped
15 baby carrots, chopped (or 3 carrots the old fashioned way)
5 twigs fresh Rosemary, chopped
¼ cup fresh basil, chopped
¼ - ½ cups fresh Thyme, chopped
Sea Salt
Fresh ground pepper from the pepper farm (hello Jim Gaffigan)
½ cup + Worcestershire sauce
1½ - 2 lbs. red potatoes
1 ½ cups beef stock
3-4 TBSP Wondra
1 ½ cups frozen peas
¼ to ½ cup heavy whipping cream
6 TBSP unsalted butter
Extra Virgin Olive Oil
½ cup shredded cheddar cheese (optional)


In large skillet, sauté onions in Extra Virgin Olive Oil til soft over medium heat. Add washed, diced mushrooms and garlic. Stir. Add celery and carrots. Stir. Add more oil as needed, keep the skillet on the dry side.

MULTITASK NOW: While sautéing, boil water in a large pot for the potatoes. When the water is crazy boiling, add washed, halved red potos and boil til soft, about 13 minutes.

Add turkey meat to skillet and brown. Add salt, pepper and fresh herbs. Stir in Worcestershire and mix well. Pour in beef stock and stir, then add Wondra 2 TBSP at a time until mixture is thick. Bring to boil. Simmer and add the peas.

If potos are done early, remove from heat add butter and cover. When mashing, add salt, pepper and heavy cream til a mixture thinner than straight mashed potatoes. Using hand masher, mix well. You want these potos thinner because you will spread them over two pans.

COOKING:
Using two pie or quiche pans, divide meat filling on bottom of both pans. Spread potatoes over meat filling. Top with cheese if desired.

Bake til cheese is melted and top is nearly bubbly and slightly browned at 350, about 40 minutes.


We have a lot of leftovers. That's good, no cooking later! I would add more Thyme, salt and pepper next time.

Spot was hiding so there are no paw ratings this time. She must have been hiding from her sin we have yet to discover...