Turkey Cottage Pie with Peas and Carrots
This turkey cottage pie has a tasty filling made with turkey, peas, carrots, celery, and thyme. It’s topped with creamy mashed potatoes made with Greek yoghurt and finished with melted cheese. Each serving has 40g of protein, so it’s a hearty family dinner. It’s also great to make ahead if you have a busy week coming up.
Nutrition
- Calories 485kcal 82kcal
- Fat 14.5g 2.4g
- Carbs 49.8g 8.4g
- Protein 40.0g 6.7g
- Fibre 8.4g 1.4g
Ingredients
- Main Recipe
Mashed Potato Topping
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I love how the soft potato topping pairs with the savoury turkey filling in this cottage pie. The peas, carrots, and celery make the filling feel classic, while thyme and Worcestershire sauce add just the right amount of flavour. Using Greek yoghurt in the mash makes it creamy without needing much butter. This is the kind of dinner that tastes just as good when reheated the next day.
Tips and Variations
- Swap regular potato for sweet potato for a slightly sweeter topping.
- Add finely chopped mushrooms to the turkey filling for extra savoury flavour.
- Stir in some cooked green lentils to add more fibre and make the filling go a little further.
- Add a pinch of smoked paprika or chilli flakes if you want a warmer, slightly spicier flavour.
- Use mature Cheddar for a stronger cheese flavour without needing too much on top.
- Serve with steamed broccoli, green beans or cabbage for some extra vegetables on the side.
Meal Storage
Let the turkey cottage pie cool, then move it to an airtight container or cover the baking dish. Keep it in the fridge for up to 3 days and reheat each portion until it’s piping hot all the way through.
Freezer tips
Freeze individual portions for up to 3 months. It’s a handy meal to have ready for a busy day.
Defrost the cottage pie in the fridge overnight before reheating. Once it’s thawed, warm it up in the oven or microwave until the centre is piping hot. Don’t refreeze it after thawing.
Frequently Asked Questions
Yes. Assemble the turkey filling and mashed potato topping in the baking dish, leave it to cool, then cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if cooking it straight from the fridge.
Yes. Freeze the cottage pie in individual portions once completely cooled. For the best texture and flavour, use it within 3 months.
Floury potatoes are best because they make a light, fluffy mash. Waxy potatoes are less suitable as they can give the topping a heavier texture.
Simmer the turkey filling until the excess liquid has reduced and the sauce has thickened. Drain the potatoes well before mashing and avoid adding too much liquid to the topping.
Closing Note
This turkey cottage pie is warm and comforting, with lots of vegetables and a creamy mashed potato topping. It’s filling and reheats well, so leftovers are perfect for lunch or dinner the next day. If you like easy make-ahead meals with turkey mince, you might also enjoy this turkey lasagne with ricotta and courgette.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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