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Turkey Cottage Pie

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5 cups root vegetable diced, choose low GI: jerusalem artichoke/sunchoke, celeriac, white turnip
1 russett potato chopped
2 stalks celery finely diced
2 carrots finely diced
1 large onion finely diced
1 garlic clove minced
1 cup sweet peas organic, fresh or frozen
1lb / 450g turkey minced (or roasted & finely chopped)
1/2 tsp thyme dry or fresh
1/2 tsp chili powder or to taste
1/4 cup gluten free flour
1 cup white wine

Turkey Cottage Pie

Using up lefovers to make new meals

Turkey Cottage Pie combines the rich filling of a shepherd's pie (sans sheep) with an abundance of turkey leftovers, and is topped with low-glycemic white root vegetables (jerusalem artichoke/sunchoke, celeriac, white turnip) to balance the body.

  • 90 minutes
  • Serves 6
  • Easy


I recommend serving this delicious casserole with a side of asparagus or green beans, and a fresh salad of mixed greens.

This recipe was originally posted on The Snarky Gardener as Turkey Cottage Pie with Sunchokes and Turnips »

Photo Credit: gkdavie via Compfight cc

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Boil root vegetables in 3 cups (750 mL) of water until soft (15-20 minutes). Drain and mash. Set aside.



Sauté carrot, onion, garlic and celery for 5-7 minutes, or until soft. Sprinkle flour and add wine and spices. Stir well and cook for 2-3 minutes. Set aside in a dutch oven or oven-proof casserole dish.


Scramble fry ground turkey, drain. If using left-over roast turkey, chop finely and pan fry 2-3 minutes to warm. Add the turkey to the vegetables. For a vegetarian option, replace the turkey with cooked lentils and 1/2 cup of cooked quinoa.


Partially drain and mash root vegetables with a pinch of salt. Beat until smooth - the russett potato will give it a lighter texture. Spoon evenly over the filling. Bake 40 min at 375F. Let stand 5 min. Serve with fresh vegetables and a salad.


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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