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Turkey Shepherds Pie



1 pound ground turkey
1 medium onion, chopped
1 garlic clove, minced
1/4 tsp oregano
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 can peas and carrots
Coarse salt and ground pepper

parmasean cheese, milk, butter
2 large russet mashed (with tsp of parmasean) potatoes



Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook turkey, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon turkey mixture into a 2-quart baking dish. Spread mashed potatoes evenly over turkey; using a fork, decorate potatoes with lines and peaks. Sprinkle parmasean cheese on top. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.