Farmer Pie

Ground turkey helps to make this classic comfort dish a little more guiltless. This dish is loaded with flavor and fresh ingredients making it a meal in and of itself.

Ingredients:

• 2 pounds red potatoes, quartered
• 10 cloves garlic, peeled and whole
• 3 cups chicken stock
• 2 tablespoons olive oil
• 6 ounces baby portabella mushrooms
• 2 carrots, shredded
• 1 onion, minced
• 2 stalks of celery, shredded
• 1/2 pound ground turkey
• 1 tsp Worcestershire sauce
• 2 tbsp Ketchup
• 1 tsp kosher salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/4 cup buttermilk

Directions:

Preheat oven to 400 degrees. In a large pot, cover potatoes and garlic in stock (if out of stock, just fill with water until food is just covered). Boil until fork tender, about 10 minutes. Meanwhile, heat oil in a large skillet. Add mushrooms, onion, carrot and celery. Saute until onion is translucent, about 5 minutes. Add turkey, Worcestershire, ketchup, salt, pepper and garlic powder and work the turkey into the vegetables to make a fully incorporated filling. Mince the turkey as finely as possible. Taste the filling and adjust seasoning as desired. Place the filling on the bottom of a medium sized casserole dish. When potatoes are done, drain and put into large mixing bowl. Add butter, milk, salt and pepper, beat or mash until fluffy. Place the potato mixture on top of the turkey filling and smooth until covered. Bake until golden brown on top, about 25 minutes. Serve with a dollop of sour cream and chives to garnish.

Number of Servings: 6