Subj : Olde0School Recipes - 37
To   : All
From : Dave Drum
Date : Sun Jan 19 2025 19:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Vegetable Cottage Pie
 Categories: Squash, Potatoes, Poultry, Mushrooms, Herbs
      Yield: 10 servings
 
      3 c  Diced, peeled butternut
           - squash (1" cubes)
      1 lg Potato; peeled, in 1" cubes
      2 md Carrots; thin sliced
      2 c  Vegetable broth
    1/2 ts + 3/4 ts salt; divided
    3/4 ts Pepper; divided
      2 lb Ground turkey
      1 lg Onion; chopped
      1 tb Olive oil
    3/4 lb Sliced fresh mushrooms
      3 cl Garlic; minced
    1/2 c  White wine
      1 ts Dried thyme
    1/4 c  A-P flour
      8 oz Frozen peas
 
  Set oven @ 350ºF/175ºC.
  
  Place first 4 ingredients in a large saucepan; bring to
  a boil. Reduce heat; simmer, covered, until vegetables
  are tender, 10-15 minutes. Drain vegetables, reserving
  broth. Mash vegetables until smooth, stirring in 1/2
  teaspoon salt and 1/4 teaspoon pepper.
  
  In 2 batches, cook turkey and onion in a Dutch oven over
  medium-high heat until turkey is no longer pink, 5-7
  minutes, breaking turkey into crumbles. Remove from pan.
  
  In same pan, heat oil over medium-high heat; saute
  mushrooms until tender, 7-9 minutes. Add garlic; cook
  and stir 1 minute. Add wine, thyme and the remaining
  salt and pepper; bring to a boil, stirring to remove
  browned bits from pan. Cook until liquid is evaporated.
  Stir in flour until blended; gradually stir in reserved
  broth. Bring to a boil; cook and stir until thickened.
  Stir in peas and turkey mixture; heat through.
  
  Transfer to a greased 2 1/2 quart baking dish. Spread
  with mashed vegetables. Bake, uncovered, until filling
  is bubbly, 30-35 minutes. Let stand 10 minutes before
  serving.
  
  Ann Sheehy, Lawrence, Massachusetts
  
  Makes: 10 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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