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The Humble Shepherd

"Ground turkey stands in for ground pork or the more traditional lamb on this easy version of shepherd's pie. Frozen veggies make meeting simple; you may even use immediately mashed potatoes instead of making your own to cut down on coaching time."

Ingredients :

cooking spray
1 half pounds russet potatoes, peeled and cut into 1 half of-inch thick slices
6 tablespoons butter, reduce into pieces
1 cup milk
salt and pepper, to flavor
1 tablespoon vegetable oil
1 pound ground turkey
1 medium onion, chopped
2 (1 ounce) packages on the spot bird gravy blend
1 cup water
1 (sixteen ounce) package frozen peas and carrots, thawed
2 cups shredded cheese of choice

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

Preheat an oven to 350 levels F (a hundred seventy five levels C). Lightly grease a medium baking dish.
Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or till fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to favored consistency.
Heat 1 tablespoon of oil in a big skillet over medium high heat. Cook and stir turkey and onion till turkey is completely cooked. Add gravy blend and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
Add turkey combination to the baking dish. Next, layer the peas and carrots, and pinnacle with the mashed potatoes. Top with a layer of shredded cheese.
Bake within the preheated oven for 20 to 25 mins, or until cheese is melted and the potatoes are golden on the pinnacle.

Notes :

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