Turkey Shepherd’s Pie with Greek Yogurt Potatoes

Cut potatoes into chunks (with skins on) and steam until soft. Add to a bowl with Greek yogurt, 2 tablespoons butter, 1/4 cup beef broth and 1/8 teaspoon sea salt. Mix until whipped and smooth.

Heat olive oil in a large pan over medium high heat. Add diced garlic and carrots and sauté for 2–3 minutes. Add turkey to the pan and start to brown.

Once turkey is browned, add 1/2 cup beef broth, tomato paste, Worcestershire sauce and tamari. Once hot, whisk in 1 to 2 teaspoons flour to thicken and set aside. Add more broth as needed for flavor.

For the vegetable layer, heat 1 tablespoon butter in a pan over medium high heat. Add peas and corn. Add 1 cup of broth and bring to a boil, then simmer. Whisk in 1 to 2 teaspoons flour to thicken and 1 tablespoon of the mashed potatoes. Season to taste with remaining salt and pepper.

Preheat oven to 350ºF. Start to layer the shepherd’s pie in a pie dish, casserole dish, or individual dishes. Layer vegetables, then meat, then top with potatoes. Bake for 10 minutes, then remove from oven and add remaining pat of butter on top. Bake for 5 more minutes.