Turkey cottage pie skillet

Name: Turkey cottage pie skillet
Total time: 45 min
Yield: 2 servings
Ingredients: ½ lb ground turkey; ¾ lb, peeled and diced potatoes; 1, finely diced carrots; ½ cup frozen peas; ¾ cup low-sodium chicken broth; 1 tbsp all-purpose flour; ¼ cup milk; 1 tbsp butter; 1 tsp olive oil; ¼ tsp dried thyme

A small-batch turkey and vegetable filling topped with soft mashed potatoes.

45 minutes estimated for the original recipe · 2 servings

Dinner

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

ground turkey½ lb
potatoes¾ lb, peeled and diced
carrots1, finely diced
frozen peas½ cup
chicken broth¾ cup low-sodium
all-purpose flour1 tbsp
milk¼ cup
butter1 tbsp
olive oil1 tsp
dried thyme¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Boil potatoes in water for 15–18 minutes until tender. Drain and mash with milk and butter; keep warm.
Heat oil in a skillet over medium heat. Add turkey and carrot and cook for 8–10 minutes, breaking the meat into small pieces.
Stir in flour and thyme, then broth and peas. Simmer for 8–10 minutes until thickened and the turkey filling reaches 165°F (74°C).
Spoon mashed potatoes over the filling. Cover and heat gently until the center reaches 165°F (74°C). Serve from the skillet.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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