Turkey Shepherds Pie

• 275 g Yukon gold potatoes (about 2 small), cut into 1/2-inch pieces
• 1 cup sliced fresh mushrooms
• 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/2 lb. (225 g) lean ground turkey
• 1/2 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1/2 cup chopped red peppers
• 4 green onions, sliced
• 2 tsp. corn starch
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup skim milk
• 2 Tbsp. Philadelphia Herb & Garlic Light Cream Cheese Product

1. Cook potatoes in saucepan of boiling water 12 to 14 min.
2. or just until tender.
3. Meanwhile, cook mushrooms in dressing in large skillet on medium heat 5 min.
4. or until mushrooms are golden brown, stirring frequently.
5. Add turkey; cook and stir 5 to 7 min.
6. or until done.
7. Add corn, peas, peppers and onions; stir.
8. Cook 2 min.
9. or until vegetables are heated through.
10. Heat oven to 375 degrees F. Mix corn starch and broth until blended; gradually stir into turkey mixture.
11. Bring to boil; cook and stir 1 min.
12. or until thickened.
13. Spoon into 2 (500-mL) baking dishes sprayed with cooking spray.
14. Drain potatoes; return to pan.
15. Add milk and cream cheese product; mash until potato mixture is smooth and ingredients are well blended.
16. Spoon over turkey mixture in baking dishes.
17. Place on rimmed baking sheet.
18. Bake 15 to 20 min.
19. or until heated through.

gold potatoes, mushrooms, italian dressing, lean ground turkey, frozen corn, frozen peas, red peppers, green onions, corn starch, milk, philadelphia

Taken from www.kraftrecipes.com/recipes/turkey-shepherds-pie-176211.aspx (may not work)