Turkey Shepherd's Pie

Ingredients

• 1¼ lb ground turkey
• 2 lb potatoes
• 1 cup carrots
• ¾ cup frozen peas
• 1 medium onion
• 2 clove garlic
• 1½ cup chicken broth
• ½ cup milk
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Peel and chop potatoes into 1-inch pieces. Boil potatoes in salted water until very tender, about 15-20 minutes. Drain well.
2. While potatoes cook, finely chop onion and mince garlic. Dice carrots. In a large skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add onion and carrots to the skillet with the turkey; cook until softened, about 5-7 minutes. Stir in garlic, thyme, salt, and pepper; cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir for 1 minute.
4. Gradually whisk in chicken broth and Worcestershire sauce. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Stir in frozen peas and remove from heat.
5. Mash the cooked potatoes with milk and butter until smooth. Season with salt and pepper to taste.
6. Pour the turkey mixture into a 9x13 inch baking dish. Carefully spread the mashed potatoes evenly over the top of the turkey mixture.
7. Bake for 25-30 minutes, or until the potato topping is lightly golden and the filling is bubbly. 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.