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
2 cup(s) pearl onions
1/2 stalk celery, chopprd
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
Preparation
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.
Meanwhile, preheat oven to 400°F. Heat extra-virgin olive oil in a large frying pan over medium heat. Add carrots, pearl onions and celery cook until soft, about 5 minutes.
Add ground turkey and cook until browned, about 6 minutes. Stir in all-purpose flour and cook 3 more minutes.
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.
Season with salt and pepper. Spread atop turkey mixture. Transfer to oven and bake until golden and heated through, about 25 minutes.
