Turkey and Pea Cottage Pie. Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post When do you crave something cozy? We often associate the word with warm blankets on cold winter nights, or a hot bowl of soup on a rainy day. But for me, cozy food isn’t seasonal.
The kinds of meals that bring us warmth and comfort have the power to do so year-round. This recipe for Turkey and Pea Cottage Pie checks those boxes. It’s easy enough that just about any home cook can prepare it, and adaptable enough that just about anyone will enjoy eating it.
It’s filling and can be a complete meal on its own, but you can also stretch it out by serving a simple green salad and warm garlic bread on the side. To make the pie, start by preparing the mash that tops it. I peel and roughly chop a pound of baking potatoes, which could be just one very large potato.
(Somehow the idea of peeling a large potato feels less daunting than peeling “a pound of potatoes.”) You could also use buttery Yukon Golds or even sweet potatoes. Once you’ve peeled and chopped your chosen spuds, boil them in salted water in a large cast-iron skillet until they’re tender.
You’re going to use this skillet to also cook the turkey filling and to hold the pie, making this a true one-pan recipe. Once the potatoes are done, drain them, and mash them with sour cream and half-and-half (my preferred creamy duo, but use whatever you’d like, whether butter and milk or olive oil and non.