Ingredients
2 large russet potatoes, peeled and cut into 3-inch pieces
3 tablespoon(s) half-and-half
2 tablespoon(s) extra-virgin olive oil
3 small carrots, peeled and chopped
1 cup(s) frozen pearl onions
1 pound(s) lean ground turkey
1 tablespoon(s) all-purpose flour
1 cup(s) frozen peas
2 1/2 teaspoon(s) chopped rosemary
Salt, to taste
Freshly ground pepper, to taste
3/4 cup(s) low-sodium chicken broth
Leftover Roasted Celery Root, Celery, Onions, and Bacon
Preparation
1.Place potatoes in a medium pot, cover with salted cold water, and boil over medium-high heat until tender, 20 to 25 minutes. Drain and lightly mash potatoes with half-and-half. Cover to keep warm and set aside. 2.Meanwhile, preheat oven to 400°F. Heat extra-virgin olive oil in a large frying pan over medium heat. Add carrots and frozen pearl onions and cook until soft, about 5 minutes. 3.Add ground turkey and cook until browned, about 6 minutes. 4.Stir in all-purpose flour and cook 3 more minutes. 5.Add frozen peas, rosemary, salt, freshly ground pepper, and chicken broth and bring to a simmer. Cook until slightly thickened, about 5 minutes, then transfer to a 9- to 10-inch deep-dish pie pan. 6.Pulse leftover Roasted Celery Root, Celery, Onions, and Bacon mixture in a food processor until chunky, then mix into mashed potatoes. Season with salt and pepper. Spread atop turkey mixture. Transfer to oven and bake until golden and heated through, about 25 minutes.
