CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dcb56   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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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