Turkey Mince Shepherd's Pie

It was the UK vs. the USA, and what better way to watch the World Cup than with Shepherd's Pie? And what better way to stick it to the Brits than to make a healthier version with ground turkey instead of beef and lamb?

Make this shepherd's pie. It will serve 6-8 people, but you may wanna keep it all to yourself.

Adapted and made Gluten Free by ME from this recipe.

Turkey Mince Shepherd's Pie

3-4 large russet potatoes, peeled and cut into large chunks for boiling
2 tablespoons butter
1/4 cup cream (or whole milk)
olive oil
1 finely chopped brown, yellow, or vidalia onion
5-6 baby carrots, shredded
1 pk of fresh mushrooms, chopped (I use cremini mushrooms from trader joe's)
1 pound ground turkey
1 tablespoon fresh parsley, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1-2 garlic cloves, minced
1 teaspoon or half cube of Gluten Free chicken buillon
1 tablespoon of Gluten Free flour or flour blend
1/2 cup grated fresh parmesan (optional)
salt and pepper to taste

Boil potatoes until tender, about 25-35 minutes.

Put potatoes through ricer, or mash with butter and cream. Season with salt and pepper and set aside. Preheat oven to 375 degrees.

Saute mushrooms in 1 tablespoon of olive oil, until nice and browned. Set aside.

Saute onion in 1 tablespoon of olive oil until soft, about 8 minutes. Add in carrot, garlic, parsley, thyme and oregano, and saute another 5-10 minutes until soft. Set aside.

Saute ground turkey, stirring meat until it is minced and cooked through. Drain the turkey and put back into the pan. Add in the chicken bouillon and mix evenly. Add in mushrooms and onion mixture and mix evenly. Stir in the Gluten Free Flour to help thicken up the turkey mince. Season with salt and pepper to taste if necessary.

Transfer the turkey mince into a deep casserole dish. Spread potatoes over turkey mince and top with optional thin coat of freshly grated parmesan.

Bake for 30-40 minutes, or until potatoes are lightly golden on top.