Ingredients (makes 4 large or 6 medium servings):
5 small red potatoes (or 3 medium russet pototoes)
2 tbs butter
5 green onions
1/2 cup skim milk
3 pinches of shredded cheese of choice
salt & pepper
2 tbs canola oil
1 package of mushrooms, sliced
3 medium carrots, chopped
1/2 cup frozen peas
1 ear of corn, cut off of the cob, or 1/2 cup frozen corn
1 tbs fresh parsley, minced
1 tbs dried thyme
1 tbs garlic powder
1 tbs onion powder
1 lb lean ground turkey
1 glass of red wine
1 glug of Worcestershire sauce
1 cup of chicken stock
2 tbs ketchup
1 tbs flour
Directions:
1. Start with the smashed potatoes: cover potatoes with cold water in a large pot. Cover and bring to a boil. Once boiling, uncover and let boil for another 15 minutes, until easily pierced with a fork. Drain and add butter, green onions, milk, cheese, and plenty of salt & pepper. Smash, smush, and mix to fully blend. Set aside.
2. Heat canola oil over medium-high heat. Add carrots & mushrooms along with another large pinch of salt & pepper. Stir occasionally while letting components cook until beginning to crisp, about 8 minutes.
3. Add peas, corn, parsley, thyme, garlic powder, and onion powder. Stir and cook for 2 minutes.
4. Add turkey, stir and cook until browned, about 6 minutes. Meanwhile, preheat oven to 400F.
5. Add wine, stir and cook for 2 minutes. Add chicken stock, ketchup, and flour. Stir and let thicken for about 5 minutes.
6. Lightly grease a baking pan. Pour turkey mixture evenly in the baking pan & top with smashed potatoes. With a silicone spatula, push the potatoes evenly over the top of the turkey mixture, trying to cover every last bit.
7. Pop in preheated oven for 25 minutes, until bubbly, crisped, and golden on the top. Let cool for 5 minutes before spooning portions out.
Note: Although absolutely delicious fresh out of the oven...the leftovers are actually even better after letting all of the flavors meld overnight. Perfect for a lunch or dinner the next day!
