Turkey Shepherd’s Pie

For the shepherd’s pie:

1. Preheat oven to 375 F.
2. In a large skillet over medium heat sweat the onions, carrots, turnips, and garlic in the olive oil.
3. When the onions are translucent add the ground turkey, the herbs de Provence, and the Old Bay seasoning. Break the ground turkey up in the pan.
4. When the turkey has browned, stir the flour in, cook and stir for about 3 more minutes (to cook the rawness out of the flour).
5. Add the white wine and cook until the wine has reduced by half.
6. Add the chicken stock, Worcestershire sauce, soy sauce, black pepper and bring to a simmer.
7. Once the liquid is simmering add the fresh green beans and cook for about 2 minutes. (If using frozen beans, add them at the same time as the frozen peas).
8. Add the frozen peas, stir and remove from the heat.
9. Transfer the turkey and vegetable mixture into an 8 x 11 x 2 inch baking dish.
10. Spread the Cheesy Mashed Potatoes (recipe below) over the top of the mixture.
11. Sprinkle the grated cheese over top of the potatoes.
12. Bake for about 30 minutes; until the shepherd’s pie is bubbling at the sides, and the top of the potatoes is golden in color.
13. Let the Turkey Shepherd’s Pie rest for at least 10 minutes before serving.

For the cheesy mashed potatoes:

1. In a 3 quart saucepan, cover the potatoes with water by at least an inch. Cook over high heat until the water comes to a boil, add a little salt to the water and turn the heat down to a low boil. Cook until the potatoes are fork tender, about 10 minutes (depending on the size of the potatoes).
2. Drain the potatoes well and return them to the pot.
3. Mash the potatoes.
4. Add the butter, cheese, milk, salt and pepper to the pan; stir just to combine (do not over work the potatoes). If the cheese isn’t melting, put lid on the pot and cook over medium low for just a couple of minutes, stirring a couple of times until the ingredients are combined.

Serve over shepherd’s pie, or as a side dish.