Elena's Turkey Sheppards Pie

1 lb ground Turkey
1 bag frozen peas & carrots
1/2 bag frozen chopped oinions or 1 small onion
1/2 stick unsalted butter
Sea Salt & Freshly Ground Pepper to taste
Goya Adobo 1/2 tsp
4 large potatos
8 oz. sour cream
Vegitable Oil
Roll out Pie Crust top and bottom
2 turkey gravy packets (prepare as per instructions)

Sautee chopped onion and garlic in a pan with vegitable oil. Salt and pepper to taste. Cook turkey in pan with onions adding 1/2 tsp Adobo, salt and pepper. Drain any fluid. Since it's turkey it won't be much if any at all. Add peas and carrots after meat is cooked just to heat through. It's best to defrost veggies completely. Set aside. In another pot boil potatoes and drain. Mash with sour cream, 1/2 stick butter, salt, pepper. The potatoes will be stiff to hold it's shape in pie. Set aside. Roll out top and bottom of already prepared pie dough. Place bottom in pan. Poke with fork all over bottom. Load pie shell with meat mixture, gravy and top with potato. Top with layer of pie crust. Pinch sides to seal pie. Cut a slit at top and bake 30-40 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MARIAKINS.