Ingredients:

  • 1.5 lbs Lean Ground Turkey (93/7 blend)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Yellow Onion, finely diced
  • 2 Medium Carrots, peeled and diced
  • 2 Cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 1 tbsp Worcestershire Sauce
  • 1 cup Low-Sodium Chicken Broth
  • 1 cup Frozen Peas
  • 2 lbs Yukon Gold Potatoes, peeled and cubed
  • 4 tbsp Unsalted Butter
  • 1/4 cup Whole Milk
  • 1/2 cup Grated Parmesan cheese
  • 1 Egg Yolk
  • Salt and Black Pepper to taste

Instructions:

  1. Boil the potatoes. Place the 2 lbs cubed Yukon Golds in a large pot of salted water.
  2. Simmer until tender. Cook for about 15 minutes until a fork slides in with zero resistance.
  3. Sauté the aromatics. Heat 1 tbsp olive oil in a large skillet over medium high heat and add the diced onion and carrots.
  4. Brown the turkey. Add the 1.5 lbs ground turkey to the skillet. Cook for 8 minutes until no longer pink and slightly browned at the edges.
  5. Build the flavor. Stir in the 2 cloves minced garlic, 2 tbsp tomato paste, and 1 tsp dried thyme. Cook for 2 minutes until the paste smells toasted.
  6. Deglaze the pan. Pour in 1 cup chicken broth and 1 tbsp Worcestershire sauce. Scrap up any brown bits from the bottom.
  7. Thicken the sauce. Simmer for 5 minutes until the liquid reduces into a glossy, thick gravy. Stir in the 1 cup frozen peas at the very end.
  8. Mash the topping. Drain the potatoes and return them to the warm pot. Add 4 tbsp butter, 1/4 cup milk, 1/2 cup Parmesan, and the egg yolk.
  9. Whip the potatoes. Mash vigorously until velvety and smooth with no visible lumps.
  10. Bake and brown. Spread the turkey mixture in a baking dish, top with potatoes, and bake at 400°F for 20 minutes until the peaks are golden and the edges are bubbling.