The Humble Shepherd - Secretsfrommyapron

Ingredients

cooking spray

1 ½ 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

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.

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