This is one of my family’s favorites. On cold winter days, this comfort food warms your insides. You will love this recipe!
- 4 large potatoes, peeled and quartered
- 1 TBS margarine or unsalted butter
- 1/4 C milk
- 1 TBS dried parsley
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 1/2 pounds ground turkey
- 2large cloves garlic, minced
- 1 TBS vegetable oil
- 2 C chopped carrots
- 8 ounces fresh mushrooms chopped
- 1 large yellow onion chipped
- 1/2 tsp dried thyme leaves
- 1 C chicken stock
- 1 TBS all-purpose flour
- 1 package frozen corn, allow to thaw
Simple Steps
- Boil potatoes until tender. Drain, mash potatoes, mixing in the butter, milk, parsley, 1/2 tsp of salt, and 1/4 tsp of pepper. Set aside.
- Preheat oven to 375 degrees. Grease 2-quart round baking dish with butter or margarine. Set aside.
- Saute beef and garlic over moderately high heat for 10 minutes or until browned in a non-stick skillet. Drain. Transfer to a bowl.
- In the same skillet, heat the oil and saute the carrots, mushrooms, and onion for 5 minutes. Stir in the thyme and the remaining 1/4 tsp each of salt and pepper.
- In a cup, whisk the stock and flour until smooth; stir into the skillet. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 10 minutes or until thickened slightly. Add the corn, beef, and any juices that have collected in the bowl; spread the mixture in the baking dish.
- Spoon potato mixture along the edges leaving an opening in the middle. Bake, uncovered, for 30 minutes or until bubbly.
- Enjoy!
