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  • ONTARIO
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  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
596
Protein:
24 g
Fat:
33 g
Carbohydrates:
46 g

Credit
Recipe courtesy of Christina Austin (www.buffyandgeorge.com).

Serves: 4
Celeriac Purée
  1. Peel the thick outer skin of the celeriac using a sharp knife and cut it into 2” (5 cm) chunks.
  2. Place in a medium saucepan and cover with cold water.
  3. Cover with a lid and bring to a boil over medium-high heat.
  4. Lower temperature and gently boil until the celeriac is fork tender, about 25 minutes.
  5. Drain and add the Parmesan cheese, butter, cream and 2 Tbsp (30 mL) of milk.
  6. Purée with either an immersion blender or transfer everything into a food processor. Don’t use a regular blender as it is far too thick. If you use a regular potato masher it will taste the same but just be a little chunkier.
  7. Only add the last 2 Tbsp (30 mL) of milk if the purée is really thick and won’t spread easily.
Sweet Potato Purée
  1. Peel the sweet potato with a vegetable peeler and cook it the same as the celeriac.
  2. You could cook it all in one pot if you want the two mixed together.
  3. If you prefer to have the two separate colours on top of the cottage pie, then use two separate pots to cook the celeriac and sweet potatoes. Drain the sweet potatoes when they are fork tender and add the butter, salt and cream.
  4. Purée with an immersion blender or food processor.
  5. Set the celeriac purée and sweet potato purée aside until you are ready to assemble the cottage pie.
Cottage Pie
  1. Cut the turkey breast into small, bite-size pieces. Season with generous pinches of salt and pepper.
  2. Heat the olive oil in a large frying pan over a medium-high heat. Add the turkey and sauté for 5-7 minutes, or until nicely browned.
  3. Add the sliced leeks and the garlic. Sauté until the leeks are softened, then add the marjoram.
  4. Add the white wine to deglaze and stir until the wine has reduced by half.
  5. Add the flour and mix it in with the leeks and turkey.
  6. Pour in the chicken broth. Stir it in with a spatula and bring it to a boil. It will thicken quite a bit.
  7. Pour in the cream and let it all simmer together for 2 or 3 minutes. Preheat the oven to 400F (205C).
  8. Transfer the turkey and leek mixture into a casserole dish (approximately 10”x10”/25cmx25cm). Spread it evenly in the dish.
  9. Add alternating spoonfuls of the two purées to create a marbled look on top of the turkey and leek mixture. You could also mix them together for a more homogeneous look. Spread the purées so that it covers the turkey and leek evenly.
  10. Bake for 20-25 minutes, or until bubbling and starting to get a little golden on top.

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