Turkey Shepherd's Pie

🛒 Ingredients

• Lean Ground Turkey 600 g · 900 kcal
• Potatoes, peeled and cubed 900 g · 720 kcal
• Carrots, diced 150 g · 60 kcal
• Frozen Green Peas 150 g · 120 kcal
• Frozen Corn Kernels 150 g · 135 kcal
• Yellow Onion, diced 100 g · 40 kcal
• Celery Stalk, diced 50 g · 8 kcal
• Low-Sodium Chicken Broth 250 g · 13 kcal
• Milk (2% fat) 100 g · 50 kcal
• Unsalted Butter 30 g · 215 kcal
• Olive Oil 15 g · 133 kcal
• Cornstarch 8 g · 29 kcal
• Worcestershire Sauce 5 g · 5 kcal
• Dried Thyme 2 g · 5 kcal
• Black Pepper 2 g · 8 kcal

👨‍🍳 Instructions

1. Peel and cube potatoes, boil them in salted water until very tender, then drain well. Mash with milk and butter until smooth; season with salt and pepper, set aside.
2. Preheat oven to 190°C (375°F). Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned.
3. Add diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until vegetables begin to soften. Stir in dried thyme.
4. Stir in chicken broth, Worcestershire sauce, and cornstarch dissolved in a little cold water. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt and black pepper.
5. Stir in the frozen peas and corn, then remove the skillet from heat. Evenly spread the mashed potato mixture over the turkey and vegetable filling.
6. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let it rest for a few minutes before serving.