Cottage Pie Revamp

Recipes - A Cup of Kathy

Sometimes I think my blog should be called Kathy’s Kitchen.  I’m inspired to spend a lot of time there trying out new recipes and coming up with twists on old favorites, and then sharing my creations with you.

My latest is yet another version of my Cottage Pie recipe.  (I sometimes call it Shepherd’s Pie, which I shouldn’t, because that’s made with lamb, and we’re not a lamb-eating family.) 

This time, to the browned protein (ground turkey), one bag of frozen mixed vegetables and two cans of cream soup (Campbell’s Cheddar Cheese), I added shredded potatoes.  I defrosted them in the microwave, in a microwave-safe dish, and then added a couple of handfuls into the meat/veg/soup mixture.  After smoothing the combined ingredients into my 13 x 9 baking dish, I topped it with the rest of the remaining shredded potatoes before “frosting” the “pie” with the remaining Cheddar Cheese soup.

Another easy version of a family favorite that tickles the taste buds, from my kitchen to yours.  Who knows what the next Cottage Pie iteration will be. 

How do you update your family’s favorite meals?

Drop me a line. I’d love to hear from you.

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