Ground Turkey and Vegetable Shepherd's Casserole

Instructions

1. 1

   Peel and chop the potatoes. Place them in a pot of cold water, bring to a boil, and simmer for 15 minutes or until tender. Drain and set aside.

2. 2

   While the potatoes cook, peel and dice the onion and carrots.

3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and carrots, and sauté for 5 minutes until softened.

4. 4

   Add minced garlic to the skillet and cook for another minute, then add ground turkey. Cook until turkey is browned and cooked through, about 7-8 minutes. Drain any excess fat.

5. 5

   Stir in Worcestershire sauce, chicken broth, frozen peas, frozen corn, salt, black pepper, and dried thyme. Cook for another 5 minutes.

6. 6

   Preheat oven to 400°F (200°C).

7. 7

   In a bowl, mash the cooked potatoes with butter, milk, salt, and pepper until smooth. Spread turkey and vegetable mixture into an even layer in a casserole dish.

8. 8

   Top with mashed potatoes, spreading evenly to cover the filling.

9. 9

   Bake in the preheated oven for 15 minutes or until the top is golden brown. Serve hot.