Publix Simple Meals

Turkey Cottage Pie and Bacon-Pecan Brussels Sprouts

Turkey Cottage Pie and Bacon-Pecan Brussels Sprouts
Total Time:
1 hour
Active Time:
1 hour

Cooking Sequence

-- Prepare cottage pie and begin to bake - 35 minutes

-- Using clean knife and cutting board, prepare Brussels sprouts and serve - 25 minutes

Turkey Cottage Pie


1 (12-ounce) applewood-smoked turkey breast tenderloin

1/4 teaspoon black pepper

1 tablespoon canola oil

4 ounces pre-sliced baby portabella mushrooms (rinsed)

2 (10.75-ounce) cans condensed golden mushroom soup

1/2 teaspoon Italian seasoning

1 (14.5-ounce) can unsalted green beans (drained)

1 (24-ounce) package refrigerated country-style mashed potatoes

4 ounces Dubliner Irish (or sharp Cheddar) cheese


1. Preheat oven to 350°F. Preheat large sauté pan on medium-high 2-3 minutes. 2. Remove turkey from package (discard liquid). Rinse turkey and pat dry; season with pepper (wash hands). Place oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes on each side or until well browned.

3. Reduce heat to medium-low; cover and cook 8-10 minutes, turning occasionally, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Remove turkey from pan.

4. Place mushrooms in same pan and increase heat to medium; cook 3-4 minutes, stirring often, or until mushrooms begin to brown and soften.

5. Stir in condensed soup, Italian seasoning, and green beans; simmer 3-4 minutes or until thoroughly heated. Meanwhile, cut turkey into 1/4-inch cubes or small bite-size pieces.

6. Stir turkey into soup mixture; transfer mixture into 2-quart baking dish. Spread potatoes evenly over turkey mixture.

7. Grate cheese and sprinkle over potatoes. Bake 20-25 minutes or until gravy bubbles around outer edges. Serve. (Makes 8 servings.)

Bacon-Pecan Brussels Sprouts


1 lb fresh Brussels sprouts
4 slices bacon
1 shallot
1/2 cup pecan pieces
1 tablespoon sugar
2 tablespoons white vinegar
1/4 teaspoon kosher salt


  1. Peel any blemished leaves from sprouts and discard. Trim stems from bottom of sprouts, cut sprouts in half, and then slice thinly; set aside.
  2. Preheat large sauté pan on medium 2–3 minutes. Cut bacon into 1/2-inch pieces and add to pan (wash hands). Cook 4–5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
  3. Stir in shallots and pecans; cook 3–4 minutes, stirring often, or until bacon is fully crisped. Stir in sugar and vinegar; add sprouts and salt. Cook 3–4 minutes, stirring often, or until tender. Serve.

Aprons Advice

The cottage pie also works with leftover chicken or stewed beef. No need to brown; just stir into mushrooms in step 4. You can also use other vegetables to give it a personal touch.

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Turkey Cottage Pie and Bacon-Pecan Brussels Sprouts

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Turkey Cottage Pie

CALORIES (per 1/8 recipe) 240kcal; FAT 10g; CHOL 35mg;SODIUM 970mg; CARB 21g; FIBER 3g; PROTEIN 16g;VIT A 15%; VIT C 4%; CALC 15%; IRON 15%

Bacon-Pecan Brussels Sprouts

CALORIES (per 1/4 recipe) 190kcal; FAT 13.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 200mg; CARB 15g; FIBER 5.00g; SUGARS 6g; PROTEIN 7g; CALC 6%; VIT A 15%; VIT C 150%; IRON 10%

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