Recipe: Turkey Cottage Pie with Mushrooms, Parsnips, and a Celery Root-Goat Cheese Crust

This week Katy turned toward country-style cooking, and made a meat pie with our organic, pasture raised ground turkey.

I think the addition of goat cheese was an inspired choice. Enjoy!

Turkey Cottage Pie with Mushrooms, Parsnips and a Celery Root-Goat Cheese Crust

Katy Sparks
Course Main Course
Servings 4 people

Ingredients
  

For the Filling

  • 1 Tbsp rendered fat or butter
  • 1 small onion, diced
  • 2 parsnips, scrubbed and diced
  • 2 cloves garlic, minced
  • 2 tsp thyme, minced
  • 1 tsp rosemary, minced
  • 2 Tbsp tomato paste
  • 1 tsp smoked paprika
  • 2 tsp salt
  • ½ tsp black pepper
  • ½ tsp coriander seed, crushed
  • ? tsp nutmeg
  • ¾ cup dry white wine
  • 1 lb ground turkey
  • 3 Tbsp all-purpose flour
  • 1 cup chicken stock
  • 1 cup peas

For the Topping

  • 2 large russet potatoes
  • 1 small celery root
  • 2 Tbsp butter
  • ½ cup milk
  • 4 oz goat cheese

Instructions
 

  • Preheat oven to 425 degrees.
  • Heat a large skillet and add the butter over medium heat.
  • Add the onions, garlic, parsnips and mushrooms and sauté until onions are soft- about 4 minutes.
  • Add the turkey and brown while breaking up with a wooden spoon.
  • Add the tomato paste, paprika, coriander, nutmeg and salt and pepper and stir well to combine.
  • Add the white wine and reduce a couple of minutes.
  • Add the flour and stir well to coat all the ingredients.
  • Add the stock and bring to a simmer. Cook for about 10 minutes over low heat.
  • Add the peas and then pour all contents into a pie dish. Add the topping, and place in the oven to finish.
  • Bake for 20-25 minutes. Remove from oven when the topping is browned.

For the Topping

  • While the filling is simmering, prepare the topping. Bring a pot of salted water to a boil.
  • Peel and cut into chunks the potato and celery root. Cook until very soft in the boiling water. Drain well.
  • Add the butter and milk and mash until smooth.
  • Fold in the goat cheese and season with salt and pepper.
Dave Perozzi

Dave Perozzi

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