Follow these steps for perfect results
Potato
peeled and diced
Sweet Potato
peeled and diced
Butter
Buttermilk
Fresh Sage
chopped
Salt
to taste
Pepper
to taste
Olive Oil
Ground Turkey
Onion
chopped
Garlic
finely chopped
Carrot
cut into 1/2 inch cubes
Zucchini
cut into 1/2 inch cubes
Cayenne Pepper
Fresh Marjoram
chopped
Fresh Sage
chopped
Tomato Paste
Stock
Peas
Salt
to taste
Pepper
to taste
Sunflower Seeds
Peel and dice the potatoes and sweet potato.
Boil the potatoes and sweet potato in water until tender.
Drain the potatoes well.
Mash the potatoes with butter, buttermilk, chopped fresh sage, salt, and pepper.
Heat olive oil in a large pan.
Sauté ground turkey (or beef), chopped onion, finely chopped garlic, cubed carrot, and cubed zucchini for 5 minutes.
Add cayenne pepper, chopped fresh marjoram, chopped fresh sage, tomato paste, and stock.
Simmer uncovered for 10-15 minutes.
Add peas and adjust seasoning with salt and pepper.
Pour the turkey/vegetable mixture into a 2-quart casserole dish.
Spread the mashed potatoes evenly over the top.
Sprinkle with sunflower seeds.
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown.
Let stand for 10 minutes before serving.
Expert advice for the best results
Add a splash of Worcestershire sauce to the meat mixture for extra depth of flavor.
For a richer flavor, use beef stock instead of vegetable or chicken stock.
If the mashed potatoes are too thick, add a little more buttermilk.
Everything you need to know before you start
20 minutes
The filling and potato topping can be made ahead of time and assembled just before baking.
Serve hot, garnished with fresh parsley or a sprinkle of paprika.
Serve with a side salad or steamed green beans.
Earthy notes complement the dish
Malty flavor complements the savory pie.
Discover the story behind this recipe
Cottage pie is a classic comfort food in the UK and Ireland.
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