Low Sodium Turkey Cottage Pie
Elevate your comfort food game with this Low Sodium Turkey Cottage Pie—a lighter, heart-healthy twist on a classic favorite. Made with lean ground turkey, vibrant vegetables, hearty russet potatoes, and flavorful low-sodium ingredients like tomato paste and Worcestershire sauce, this recipe delivers all the savory satisfaction without excess salt. The creamy mashed potato topping is enriched with low-fat milk and unsalted butter, creating a golden finish that pairs perfectly with the rich and wholesome turkey filling. Perfect for meal prep or a cozy family dinner, this dish is simple to prepare and packed with nutritious goodness. Ready in just over an hour, it’s a deliciously healthier way to enjoy a cottage pie!
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Recipe Information
Ingredients
- 1 lb Lean ground turkey
- 4 medium Russet potatoes
- 1 cup Unsalted chicken broth
- 1 tbsp Low-sodium Worcestershire sauce
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Onion, finely chopped
- 1 cup Frozen peas
- 3 cloves Garlic, minced
- 2 tbsp Unsalted butter
- 2 tbsp Low-sodium tomato paste
- 2 tbsp All-purpose flour
- 0.33 cup Low-fat milk
- 1 tbsp Olive oil
- 0.5 tsp Black pepper
- 1 tsp Dried thyme
- 0.5 tsp Dried rosemary
Instructions
Preheat your oven to 375°F (190°C).
Peel and cube the potatoes, then place them in a large pot of water. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender (about 15 minutes).
Drain the potatoes and return them to the pot. Mash them using a potato masher or fork, then mix in the low-fat milk and 1 tablespoon of unsalted butter. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onions, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the ground turkey to the skillet and cook until no longer pink, breaking it up with a wooden spoon as it cooks (about 6 minutes).
Sprinkle the flour over the turkey and vegetable mixture, stirring to coat evenly. Cook for 1 minute.
Stir in the low-sodium tomato paste, low-sodium Worcestershire sauce, and dried thyme and rosemary. Mix well.
Gradually pour in the unsalted chicken broth, stirring constantly to form a smooth sauce. Let the mixture simmer for 5 minutes, allowing it to thicken slightly.
Add the frozen peas and black pepper to the skillet. Mix to combine, then remove from heat.
Transfer the turkey mixture to an oven-safe baking dish, spreading it out evenly.
Spoon the mashed potatoes on top of the turkey mixture, spreading them out evenly to cover completely. Use a fork to create texture on the surface if desired.
Dot the remaining 1 tablespoon of unsalted butter over the mashed potatoes.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
Let the cottage pie rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 40.1 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 492 mg | 38% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6581 mg | 140% | |
*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.
