Adapted from Cooking Light. Of course I can build a recipe better than those silly magazine professionals.
4 tsp olive oil, divided
1/2 cup chopped onion
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 pound ground turkey
1 tsp dried thyme
1 tsp dried oregano
salt and pepper to taste – I like to go a little heavy on the fresh ground pepper. It compliments this dish.
2 14.5 oz cans of organic diced tomatoes.
1 pound red potatoes or yams, peeled and cut into 2-inch cubes
1/3 cup reduced fat sour cream
1.5 Tbsp butter
2 scallions (green and white parts) chopped
Preheat oven to 400.
Heat 2 tsp of the oil in a 12-inch skillet over med-high heat. Saute onion, carrots, celery and garlic for about 3-4 minutes or until soft. Remove from pan, set aside.
Heat the remaining oil in the same skillet over medium. Add turkey and saute 3-5 minutes or until browned, breaking up the meat as it cooks. Add thyme, oregano, salt and pepper, then stir to coat the meat with the herbs. Return sauteed veggies to the skillet and add the tomatoes (with liquid). Bring up to a simmer, reduce heat and simmer 5 minutes or so until sauce thickens.
Meanwhile, place potatoes in a medium to large saucepan and cover with water. set pan on high heat and bring to a boil. Boil 8 minutes or until potatoes are fork-tender. Cooking time is going to depend on the size of your cubes! Make them as uniform as possible so all the pieces are done at the same time. Drain and return potatoes to pan. Mash potatoes with sour cream and butter, season to taste. Fold in scallions – potatoes should be slightly thin and easy to spread. If they’re not, add milk or water.
Transfer turkey mixture to to a deep-dish 9-inch pie plate or shallow casserole dish. Spoon mashed potatoes over top and spread to make an even layer. Place pie plate on baking sheet (in case of bubble-ups) and bake 12-15 minutes, until top is golden brown and filling is bubbly.