"gobble-Up" Turkey Cottage Pie

I developed this recipe to use ground turkey, which I love. It lends itself very well to OAMC & is kid-friendly. Great for potlucks or to take to a family when Mom is ill or new baby at home.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• potato topping

• 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

• meat filling

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.