Ingredients
6
6 servings
- •3 large potatoes, peeled
- •0.25 cup warm milk
- •2 tablespoons butter, room temperature
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
- •1 onion, chopped
- •1 pound ground turkey
- •1 (4.5 ounce) can sliced mushrooms
- •1 large carrot, shredded
- •1 tablespoon chopped fresh parsley
- •1 clove garlic, minced
- •1 teaspoon chicken bouillon powder
- •0.25 teaspoon dried thyme
- •salt and ground black pepper to taste
- •1 tablespoon all-purpose flour
Instructions
- Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
- While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).
- At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.
- Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.
- Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.
- Bake in the preheated oven until the topping is lightly browned, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 339
- Carbohydrate: 38g
- Fat: 13g
- Fiber: 5g
- Protein: 18g
- Sugar: 4g
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