Turkey Cottage Pie with Sunchokes and Turnips

The Snarky Gardener welcomes Brooke the Cook to the blog. She has created a recipe to use up his abundance of sunchokes, potatoes, and turnips.

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Photo Credit: gkdavie cc

Turkey Cottage Pie: is it a shepherd’s pie or pot pie?

Inspired by the bounty of root vegetables at Snarky Acres, this recipe combines the rich filling of a shepherd’s pie (sans sheep), the abundance of turkey left-overs available after the holidays, and is topped with low-glycemic white root vegetables to balance the body.

sunchoketubers

I recommend pairing this delicious casserole with a side of steamed asparagus or green beans, and a fresh salad of mixed greens.
Serves 6.

Ingredients:

  • 4-5 cups root vegetables (choose low GI: (Jerusalem artichoke/sunchoke, celeriac, white turnip)
  • 1 potato (see note below)
  • 2 stalks celery
  • 2 carrots
  • 1 large onion
  • 1 garlic clove
  • 1 cup sweet peas, fresh or frozen
  • 1lb / 450g turkey
  • 1/2 tsp thyme
  • 1/2 tsp chilli powder or reduced sodium Old Bay spice
  • salt & pepper to taste
  • 1/4 cup flour (all purpose, gluten free or chickpea)
  • 1 cup white wine (or filtered water)

Topping

  1. Roughly chop the root vegetables and potato. Boil in 3 cups of water until soft (15-20 minutes). Partially drain and set aside.

Note: Russet potatoes will give it a lighter-fluffier mash. Yukon Gold will give a smooth but heavy texture. Red or white skin potatoes can quickly turn gummy. For the best texture use a masher. Do not use a mixer or it will go gummy.

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Filling

  1. Finely dice the carrot, onion, garlic and celery. Sauté for 5-7 minutes, or until soft. Sprinkle flour and add wine and spices. Stir well and cook for 3-5 minutes more. Set aside in a dutch oven or oven-proof casserole dish.
  2. Scramble fry ground turkey, drain. If using left-over roast turkey, chop finely 1-2 cups and pan fry 3-5 minutes to warm. Add the turkey to the vegetables. Note: For a vegetarian option, replace the turkey with 1-2 cups of cooked lentils and/or quinoa, combined.

Assembly

  1. Mash root vegetables with a pinch of salt. Beat until smooth. Spoon evenly over the filling. Bake 40 min at 375F. Let stand 5 min.
  2. Serve with steamed asparagus or green beans, and a salad.

What’s your favourite way to use up left-over turkey?

In health and friendship,
Brooke

Brooke loves to cook, hence the nickname. She is passionate about eating for pleasure and nutrition. Her recipes are health-conscious, though she does enjoy a satisfyingly-rich dessert. If you like what you read, please leave a comment below and subscribe for new recipes at weekbyweek.ca.

One thought on “Turkey Cottage Pie with Sunchokes and Turnips”

  1. mmmmmmm this sounds delicious! Thanks for sharing- definitely might have to not only give this a try, but pass it on to my grandma as well! I think she’d really like it!

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