Turkey Shepherd's Pie
MAKES: serving
Ingredients
3 Tbsp Butter, divided
½ Cup Onion, diced
1 Cup Carrots, finely diced
½ Cup Celery, diced
½ tsp Garlic, minced
1 Tbsp All-Purpose Flour
1 ½ Cup Chicken Broth
1 Cup Peas
3 Cups Turkey, cooked and chopped
Sea Salt and Pepper to taste
½ tsp Thyme
2 Cups Potatoes, mashed
3 Tbsp Dried Cranberries
Directions
Preheat oven to 375 degrees.
In a medium oven-safe skillet, melt 1 Tbsp Butter over medium-high heat. Add Onion, Carrots, Celery and cook, stirring, until tender (about 15-10 minutes). Add Garlic and cook for 1 more minute.
Add another Tbsp of Butter to the cooked Vegetables. Add Flour and stir until combined completely. Add Broth and cook, stir until Broth has thickened.
Stir in Peas and Turkey. Cook until Peas are warmed through. Season with Salt and Pepper to taste. Add Thyme.
Top with Mashed Potatoes, dab with remaining Butter and sprinkle with Dried Cranberries. Bake for 20 minutes or until Potatoes are heated through.