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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I get a pound of ground turkeyâthe light kindâand a pound of the dark kind for this recipe, but you could use beef or lamb. Ingredients:
2 pounds ground turkey |
2 large carrots, finely chopped |
2 celery ribs, finely chopped |
1 large onion, finely chopped |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon minced fresh sage |
1 tablespoon minced fresh thyme |
2 teaspoons minced fresh rosemary |
2 teaspoons worcestershire sauce |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1/2 cup chicken broth |
1 cup frozen peas |
2-1/2 cups mashed potatoes (with added milk and butter), warmed |
1/2 cup shredded cheddar cheese, optional |
Directions:
1. In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
2. Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.
3. Transfer to a greased 9-in. deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° for 20-25 minutes or until filling is bubbly. Yield: 6 servings.
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