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Ground turkey cottage pie in a cast iron skillet with mashed potato topping and Parmesan before baking

Ground Turkey Cottage Pie

A lighter spin on the classic comfort food with ground turkey and veggies simmered in a savory broth sauce, topped with cheesy Parmesan mashed potatoes and baked until golden and bubbly in one oven-safe skillet.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, British-Inspired
Calories: 449
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 8 oz cremini (baby bella) mushrooms roughly chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 large carrots diced
  • 3 celery ribs diced
  • 3 garlic cloves minced
  • 1 tsp dried marjoram
  • 1/2 tsp rubbed sage
  • 1.5 lbs ground turkey (93/7) use 93/7 for best moisture
  • 2 tbsp all-purpose flour or cornstarch slurry for gluten-free
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 cup beef or chicken broth
  • 1 cup frozen peas
  • 3 cups mashed potatoes homemade or store-bought
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp minced chives optional

Equipment

  • Large oven-safe skillet or cast iron pan
  • Wooden spoon or spatula
  • Cutting board and knife
  • Fork for texturing potatoes

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the mushrooms in a single layer and cook for 3 to 4 minutes without stirring until deeply browned on the bottom. Season with salt and pepper and cook for 2 more minutes.
  3. Add the butter to the skillet. Stir in the diced onion, carrots, and celery and cook for 3 to 4 minutes until softened. Stir in the minced garlic, dried marjoram, and rubbed sage and cook for 60 seconds until fragrant.
  4. Add the ground turkey and break it up with a spoon. Cook until no pink remains, about 5 to 7 minutes. Sprinkle the flour over the mixture and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.
  5. Stir in the tomato paste, Dijon mustard, and Worcestershire sauce. Pour in the broth and simmer for 3 to 5 minutes until the sauce thickens. Season with salt and pepper to taste, then stir in the frozen peas.
  6. Mix the mashed potatoes with the chives and about one third cup of the Parmesan. Remove the skillet from heat and spread the potato mixture evenly over the filling. Run a fork across the surface to create ridges. Sprinkle the remaining Parmesan on top. Bake for 20 minutes until golden on top and bubbly around the edges. Serve immediately.

Notes

Use 93/7 ground turkey for the best moisture. Brown mushrooms first and alone to build maximum flavor. Run a fork across the mashed potatoes before baking to create crispy peaks. Store-bought mashed potatoes work perfectly here. Freeze before baking for up to 3 months. Bake from frozen at 350 degrees F for 90 minutes covered with foil.