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
Servings: 4 people
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
- 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.