Shepherd's Pie with Ground Turkey

Ingredients

• 1¼ lb ground turkey
• 2 lb potatoes, russet
• 1 medium onion, yellow
• 2 medium carrots
• 2 celery stalks
• 1 cup frozen peas
• 3 clove garlic
• 1½ cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ cup milk
• 4 tbsp butter
• 1 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Peel and chop potatoes into 1-inch cubes. Place in a large pot, cover with cold salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain well.
2. While potatoes cook, finely chop onion, carrots, and celery. Mince garlic. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add onion, carrots, and celery to the skillet with the turkey. Cook until vegetables soften, about 5-7 minutes. Stir in minced garlic, tomato paste, dried thyme, salt, and pepper; cook for 1 minute until fragrant.
4. Pour in chicken broth and Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Stir in frozen peas.
5. Mash the cooked potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste.
6. Spread the turkey and vegetable mixture evenly in the bottom of the skillet. Carefully spoon the mashed potatoes over the turkey mixture, spreading to the edges. You can create decorative peaks with a fork.
7. Bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling. If desired, broil for the last 2-3 minutes for extra browning.
8. Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if using.