Ingredients
- 2 pounds russet potatoes peeled and quartered
- 1/4 cup milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 1/2 pounds ground turkey
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Begin by preparing the mashed potato topping; boil the potatoes until tender, then mash with milk and butter, season with salt and pepper, and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened. Increase the heat and add ground turkey, thyme, rosemary, salt, and pepper. Cook until the turkey is browned.
- Sprinkle flour over the turkey mixture, stir, and cook for 1 minute. Pour in chicken broth and bring to a simmer. Add frozen vegetables, cook until mixture thickens, then transfer to a baking dish.
- Spread the mashed potatoes over the turkey mixture in an even layer. Sprinkle with cheddar cheese, and bake for 20-25 minutes, until the top is golden and the edges are bubbly.
