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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

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