Turkey Shepherd'S Pie

• 3 tablespoons olive oil divided
• 1 cup carrots coarsely chopped
• 1 cup chopped celery coarsely
• 1 cup onions coarsely chopped
• 1 teaspoon chopped garlic
• 2 cups white mushrooms or quartered brown
• 1 1/4 pounds Shady Brook Farm 93/7 Lean Ground Turkey
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth or water
• salt
• pepper
• 4 1/2 cups mashed potatoes made from fresh potatoes or instant mashed potatoes

1. Heat oven to 350u0b0F.
2. In large skillet, heat 1 tablespoon oil over medium-high heat.
3. Add carrots, celery and onions; cook about 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
4. Remove vegetables from skillet. In same skillet, heat remaining oil.
5. Add mushrooms; cook about 5 minutes, stirring occasionally, until browned.
6. Remove from skillet. Add turkey to skillet; cook about 5 minutes or until no longer pink, stirring occasionally to break up turkey.
7. Return vegetables to skillet.
8. Stir in tomato paste, Worcestershire sauce and flour.
9. Add broth; bring to a boil; reduce heat and simmer 1 minute.
10. Season with salt and pepper.
11. Spoon evenly into a 6-cup ovenproof dish.
12. Spread mashed potatoes evenly on top, covering filling completely.
13. Bake until filling is bubbly and topping begins to brown, about 30 minutes.

olive oil, carrots, celery coarsely, onions, garlic, white mushrooms, shady brook, tomato paste, worcestershire sauce, flour, chicken broth, salt, pepper, potatoes

Taken from www.yummly.com/recipe/Turkey-Shepherd_s-Pie-772084 (may not work)