Mashed Potato Topping:
2 lbs potatoes
1 c. low-sodium chicken broth
3 tbsp. unsalted butter
2 cloves garlic, minced (1 tsp jarred)
1/2 tsp salt
1/4 tsp pepper

20 oz. lean ground turkey
1 medium onion, chopped
2 cloves garlic, minced (1 tsp jarred)
1 c. celery, diced
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp fennel seed
1/2 tsp celery seed
1 tsp dried tarragon
1 tsp dried basil
1 tbsp Worcestershire sauce
2 c. frozen mixed vegetables, lightly steamed
1 can low-sodium cream of chicken soup

This recipe still needs a little tweaking; the boys thought maybe some cheese in the potatoes, while I think some dry red wine would be good in the filling. More salt would help, but I'm trying to increase flavor without increasing sodium.

Peel and dice potatoes; cook until tender (about 15 minutes). Drain; mash with broth, butter, garlic, salt and pepper until smooth.

While potatoes are cooking, brown turkey in 10- 12-inch frying pan over medium-high heat. Add onion, garlic and celery; cook until tender, 2-3 minutes. Stir in seasonings, Worcestershire sauce, vegetables and soup (undiluted), mix well.

Spray 3 to 4-quart casserole dish with olive oil spray. Spoon in turkey mixture and top with mashed potatoes. Cook at 400 degrees for 15 minutes or until potatoes are browned.

Serving Size: Makes 6 generous servings (?)

 

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