The Humble Shepherd

Ingredients

• cooking spray
• 1.5 pounds russet potatoes , peeled and cut into 1 1/2-inch thick slices
• 6 tablespoons butter , cut into pieces
• 1 cup milk
• salt and pepper , to taste
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 1 medium onion , chopped
• 2 packages instant chicken gravy mix , 1 ounce
• 1 cup water
• 1 package frozen peas and carrots , 16 ounce
• 2 cups shredded cheese of choice

Instructions

1. 1

   Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. 2

   Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.

3. 3

   Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.

4. 4

   Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.

5. 5

   Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.