the humble shepherd

Ingredients

• Servings: 6
• cooking spray
• 1 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch thick slices
• 6 tablespoons butter, cut into pieces
• 1 cup milk
• salt and pepper, to taste
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 (1 ounce) packages instant chicken gravy mix
• 1 cup water
• 1 (16 ounce) package frozen peas and carrots, thawed
• 2 cups shredded cheese of choice

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. drain and beat until smooth with an electric mixer. add butter, milk, and salt and pepper to taste; beat to desired consistency.
• heat 1 tablespoon of oil in a large skillet over medium high heat. cook and stir turkey and onion until turkey is fully cooked. add gravy mix and water; stir often, until gravy is thick and bubbly. season with salt and pepper.
• add turkey mixture to the baking dish. next, layer the peas and carrots, and top with the mashed potatoes. top with a layer of shredded cheese.
• bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.