• Preheat oven to 400ºF.
• Brown the mushrooms. Add the olive oil to your skillet over medium high heat and add the mushrooms. Cook for 2-3 minutes, stirring occasionally, before seasoning with salt and pepper. Cook until deeply browned.
• Saute the veggies. Once the mushrooms are browned, add the two tablespoons of butter. Then, add the onion, celery, and carrots and cook for 3-4 minutes until softened. Add the garlic and spices.
• Brown the turkey. Once the veggies are soft, add the ground turkey and cook, breaking the meat up as you go, until no pink remains.
• Build the sauce. Once the meat is cooked, sprinkle the flour over the top and stir well. Cook for 1-2 minutes, then add the tomato paste, dijon, and Worcestershire sauce and stir well to combine. Stir in the beef broth and simmer until thick. Season to taste with salt and pepper. Stir in the frozen peas.
• Top and bake. Mix the mashed potatoes with chives and 1/3 cup of parmesan. Remove from the heat and top with the mashed potatoes. Spread in an even layer and sprinkle with remaining freshly grated parmesan cheese. Bake for 20 minutes, until hot and bubbly and the mashed potatoes have browned slightly. Serve immediately.

Storage Instructions

• To store: Let your cottage pie cool to room temperature and then transfer to an airtight container and store in the fridge for up to 1 week.

  To freeze after baking: Store in an airtight container and freeze for up to 2 months. Defrost before reheating.

  To freeze before baking: Transfer the cooled filling to a disposable aluminum pan or ceramic pan. Top with the cooled mashed potatoes and cover tightly with foil. Wrap the pan tightly in plastic wrap to prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge overnight before baking, or bake straight from frozen (remove the plastic wrap) at 350ºF for 90 minutes covered with foil.