Skinny Cottage Pie
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 Pounds of Ground Turkey Breast
  • 1.5 Cups of Chopped Onion
  • ½ Pound of Sliced Fresh White Mushrooms
  • 1 Cup Diced Carrot
  • 3 Cloves of Minced Garlic
  • Teaspoon each of Salt & Pepper
  • 3 Tablespoons of Worcestershire Sauce
  • 2 Tablespoons of Tomato Paste
  • ½ Cup Beef Broth
  • 1 Envelope of Onion Gravy Mix
  • 1 Cup Frozen Peas
  • 3 Cups of Prepared Idahoan Brand Butter & Herb Pouch Potatoes (2 Pouches)
  • ⅓ Cup of Fat Free Half & Half
  • 1 Tablespoon of Horseradish
  • 2 Large Eggs
  • Vegetable Cooking Spray
  1. Preheat oven to 375 and spray a 13 x 9 baking dish with vegetable cooking spray.
  2. In a large skillet that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat. Add in onion, mushrooms, carrots, garlic, salt and pepper stirring frequently until turkey breast is browned and crumbly. Drain off water/fat.
  3. Stir in Worcestershire sauce and tomato paste. Cook for 2 minutes. Stir in beef broth and gravy mix until well blended and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in peas and pour mixture into prepared baking dish.
  4. Prepare Idahoan Brand Potatoes according to package directions.
  5. When potatoes are done, using a mixer add in half and half, horseradish and eggs. Mix well until smooth. Spread potato mixture on top of the ground turkey mixture.
  6. Bake until golden brown, about 40 minutes. Let stand for 10 minutes before serving.
  7. This makes 8 servings at 7 Points per serving or 6 Servings at 9 Points. Enjoy!
Recipe by Dee Dee Does at