Heart-Healthy Turkey Cottage Pie
Discover a delicious and nourishing twist on a classic comfort food with this Heart-Healthy Turkey Cottage Pie! Perfect for family dinners or meal prep, this recipe features lean ground turkey, vibrant vegetables like carrots, celery, and peas, and a creamy mashed potato topping made with unsweetened almond milk and olive oil for a lighter alternative to traditional butter. Packed with flavor from garlic, thyme, and Worcestershire sauce, this dish is the ultimate guilt-free indulgence. The low-sodium chicken broth ties it all together, making this cottage pie a satisfying yet wholesome option for anyone seeking a healthier take on a timeless favorite. Ready in just one hour and serving six, it's a cozy and friendly dish that's sure to impress—and it's heart-healthy too!
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Recipe Information
Ingredients
- 500 grams lean ground turkey
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 large russet potatoes, peeled and cubed
- 0.5 cup unsweetened almond milk
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the peeled and cubed potatoes in a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Cook the potatoes for 15-20 minutes or until they are fork-tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, and cook for an additional 1 minute.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until fully browned, about 5-7 minutes.
Stir in the tomato paste, Worcestershire sauce, black pepper, dried thyme, and frozen peas.
Pour in the low-sodium chicken broth, and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the skillet from heat.
When the potatoes are cooked, drain them and return them to the pot. Mash them until smooth, then stir in 1 tablespoon of olive oil and the almond milk. Season with 1/2 teaspoon of salt.
Transfer the turkey and vegetable mixture into a baking dish and evenly spread the mashed potatoes on top.
Bake in the preheated oven for 20 minutes, or until the top of the mashed potatoes begins to turn golden.
Remove from the oven and allow the pie to cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 38.5 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 679 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6990 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
