Turkey Shepherd's Pie

This week is a week of comfort food. I still have left over white bean turkey chili, four meals of pasta with marinara sauce (made yesterday), and today I made turkey shepherd's pie. Basically, I don't need to cook anything until next weekend, which is exactly the way that I like it.

This was one of those meals I made by throwing together lots of leftovers. No grocery shopping, no exact measurements. So I was a little surprised when it turned out amazingly. Here's (what I think approximates) the recipe:

Ingredients:

• 3/4-lb. ground turkey
• At least 10 baby bella mushrooms (though white mushrooms would work; according to Wikipedia, they're the same species, just harvested at different stages of maturation), sliced
• 1 onion, diced
• 5 cloves garlic, minced
• 1 bag frozen vegetable mix (can use fresh, of course)
• 1 Tbs olive oil
• Worcestershire sauce
• Rosemary, thyme, oregano, chili powder and/or seasonings of choice
• Salt and Pepper
• 2 Tbs. flour
• 1 cup fat free chicken broth
• 3-4 large russet potatoes
• about 1/3-cup milk
• garlic powder
• Paprika

Method:

1. Preheat oven to 375-degrees Fahrenheit.
2. Use russet potatoes to make mashed potatoes. Add milk, garlic powder, and salt when mashing. Set aside.
3. Cook frozen vegetables and set aside. I cooked mine about halfway (just enough to get the excess water out, but it'll work no matter how you do it).
4. Heat oil in large pan. Add onions, garlic, and mushrooms. Saute until mushrooms start to shrink.
5. Add turkey, salt, pepper, spices, and about 3-4 shakes of Worcestershire sauce. Stir and cook until turkey is cooked through (at least 5 minutes).
6. Drain turkey mixture. Return to stove and add flour. Mix until incorporated. Add chicken broth. Stir and cook about 2 minutes.
7. Transfer turkey mixture to a medium-sized baking dish (same size or smaller than a 9x13-inch casserole). Add vegetables to turkey mixture and stir to combine.
8. Spread mashed potatoes on top of turkey and vegetable mixture. Sprinkle with paprika.
9. Bake at 375-degrees for 30 minutes, or until tops of potatoes are starting to brown/crisp. I put my casserole on top of baking sheet, in case the gravy bubbled over.