Turkey Shepherds Pie

First thing you’ll do is boil the potatoes in salted water. Peel the skin off of the potatoes, add the butter and milk and mash until smooth. If you do not have a potato masher, like me, go ahead and add them to a mixer along with butter & milk and mix it. Set aside. You may also leave the skins on the potatoes, like I ended up doing. I enjoy the skin from potatoes, it’s all about your own preference. (I also ALWAYS boil my potatoes with the skin on and remove them after if needed. I find boiling potatoes without the skin on gives the potatoes a gummy texture when boiled without them.)

While the potatoes are boiling add 3 tablespoons of oil, add onions, garlic and celery.. cook for 3 minutes until softened and stir constantly. Add the wine and cook for another minute or two.

Add the ground turkey and break up the meat with a spatula. It’s easier to break up the meat as it starts cooking and makes it easier to break the larger pieces.

Add cubed carrots, stir them in. Add Worcestershire sauce and thyme, stir together. Add tomato paste and chicken stock, salt and pepper to taste, stir well and make sure to break up that paste. cover and cook gently for 15 minutes stirring occasionally. While its gently cooking, preheat oven to 400°F.

Add frozen peas, mix them in. Add in the corn.. mix it up. Add flour on top by scattering it over the mixture. Stir in the flour and stir the mixture until the sauce thickens and starts to bubble. Remove from heat and add salt and pepper to taste if needed.

Transfer filling mixture into your casserole dish. Top with the mashed potatoes by spreading it over the mixture, or pipe the mixture on top for a more ascetic look. Scatter the cheese over the potatoes.

Bake for 20-25 minutes if you want the potatoes still kind of fluffy but soft. Bake for a total of 30-35 minutes total if you prefer a crustier top and for the cheese to crisp, like I did.