I am resisting turning on my heater, but the temperatures in Reno have been chilly this past week. Snow has fallen at the higher elevations of the Sierra Nevada Mountains, and fall has definitely hinted at the winter to come. So the idea of comfort food is really appealing.

Casserole dishes are always great in the cooler months. One of my favorites is the old British staple, Shepard’s Pie and it’s non-lamb variations of Cottage Pies. What is really nice about this version is that you make it using frozen vegetables and pre-made frozen mashed cauliflower to substitute for the potatoes.

This recipe is an adapted recipe that came with my lovely new 7″ square deep dish copper skillet. I picked up my first copper pan a couple of years ago and soon loved the ease of the cooking with it on the stove and taking it to the oven without having to dirty another pan. Although I have my cast iron that also works, I prefer the lighter weight and easier to clean copper pans, so I used that with this dish. This is not an ad for the copper skillets, but they are pretty snazzy.

Anyway, this can be made in any stove-to-oven pan or transferred into a regular casserole dish. See the note below the recipe for the details on that.

Turkey Cottage Pie

1 lb Ground Turkey
1/2 Onion, chopped
1/4 teaspoon Garlic Salt
1 cup Mixed Vegetables, frozen (peas, carrots, green beans, & corn)
Salt and Pepper to taste
1/2 teaspoon Better than Bullion Chicken
1/2 cup boiling Water
1 package Family Size Mashed Cauliflower
1/2 cup Grated Cheddar or Cheddar Jack Cheese

Preheat oven to 350 degrees (F.)

In a deep skillet that can go to the oven, add a dash of oil and heat over a medium-high burner. Add the onions and sauté a minute, then add the ground turkey and cook until the turkey is lightly browned. Add garlic salt and pepper and stir to mix well. If you wish, add seasoning salt or any other meat seasoning you prefer for added flavor. Remove from heat.

Prepare the frozen mashed cauliflower in the microwave as directed. Let it sit until the cauliflower thickens so it will spread and stay on top of the casserole. While it is sitting, finish the filling.

Heat water to a boil and add chicken bullion. Stir until melted in, then add to the turkey mixture. Add in frozen vegetables and mix to distribute them. Spread the mashed cauliflower over the top of the turkey mixture and sprinkle cheese over the top.

Bake for about 40 minutes until the cheese is melted and the cauliflower is lightly browned along the edges. Let sit for 5 minutes before serving. Makes 4 servings.

Nutrition information per serving:
Calories: 308.5 Fat: 16.7 g Net Carbs: 8.3 g Protein: 27.9 g

Note: If you don’t have a stove to oven pan, mix the meat, bullion, and vegetables in the skillet, then transfer to a 2-quart casserole dish. Spread the mashed cauliflower and cheese over the top, then sprinkle with cheese and bake as directed.