Turkey Shepperds pie!

There is many people who are probably gasping at the sound of this. But I promise you this is still very meaty and very tasty!

Reilly and I like to replace the recipes that normally have ground beef with turkey if possible, since turkey has a lot less fat and it taste pretty good in our humble opinion.

 In our latest veggie and fruit box (which I made a post -->.here<--), we got some kale, and mushrooms among other things. So I was determined to add them into this recipe and hoping that it turned good and my southern husband will like it.

I followed this recipe -->here<-- with some modifications.

Ingredients:

-3 large potatoes, peeled

-2 tbsp of butter
-1/4 cup 2% milk (or lighter) 
-1 tablespoon virgin olive oil 
-1 onion, chopped 
-1 pound of lean ground turkey 
-1 large carrot, shredded 
-8 oz of sliced mushrooms
-4 leaves of sliced kale
-1 tablespoon  fresh parsley (I used dried because I did not have fresh at home) 
-1/4 teaspoon dried thyme 
-1 clove garlic, minced 
-1 cube of chicken bouillon 
-1 tablespoon all-purpose flour 
-salt and pepper to taste 

-1/4 cup of sharp cheddar cheese, for topping (optional, but lame :) )

 -One tbsp of sliced green onions for topping (optional)

• Boil potatoes until tender.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Saute onion in olive oil until soft and translucent. Stir in ground turkey, carrot, mushrooms, kale, parsley, thyme, garlic, and chicken bouillon. Salt and pepper to taste. Cook and stir until meat through. Drain juices and stir in flour.
• Transfer meat mixture to a deep dish pie pan or casserole. Spread potatoes over meat. I added some shredded cheddar cheese on top, and some sliced green onions on top.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes are lightly browned.

I hope you have a great day, and that this somehow inspired you to do some cooking! :)

xo Cami