Ingredients
2 pounds ground turkey2 large carrots, finely chopped2 celery ribs, finely chopped1 large onion, finely chopped2 garlic cloves, minced2 tablespoons all-purpose flour1 tablespoon minced fresh sage1 tablespoon minced fresh thyme2 teaspoons minced fresh rosemary2 teaspoons Worcestershire sauce1-1/2 teaspoons salt1/4 teaspoon pepper1/2 cup chicken broth1 cup frozen peas2-1/2 cups mashed potatoes (with added milk and butter), warmed1/2 cup shredded cheddar cheese, optional
Preparation
In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir until broth is absorbed, 1-2 minutes. Stir in peas; heat through.
Transfer to a greased 9-in. deep cast-iron skillet or deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° until filling is bubbly, 20-25 minutes.
