French Onion Turkey Shepherd’S Pie

• 1 pound potatoes, peeled and cubed
• 2 large onions, peeled, halved and thinly sliced
• 1/2 teaspoon salt, divided
• 1 tablespoon canola oil
• 2-1/4 cups reduced-sodium beef broth, divided
• 1/4 teaspoon pepper
• 1 pound extra-lean ground turkey
• 2 tablespoons all-purpose flour
• 2 tablespoons brandy or additional reduced-sodium beef broth
• 1 tablespoon stone-ground mustard
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• 1/3 cup shredded Gruyere or Swiss cheese

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
3. Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm.
4. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture.
5. Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375u0b0 for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown.

potatoes, onions, salt, canola oil, beef broth, pepper, extralean ground turkey, flour, brandy, stoneground mustard, worcestershire sauce, frozen peas, gruyere

Taken from www.tasteofhome.com/recipes/french-onion-turkey-shepherd-s-pie/ (may not work)