Ingredients:
- 2 lbs. russet potatoes, peeled and cut into 1 in cubes (5 cups)
- 1/2 c whole milk
- 1/4 c unsalted butter
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp canola oil
- 1 c chopped yellow onion
- 1 large minced garlic clove
- 1 1/2 lb ground turkey
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1/2 tsp crushed red pepper
- 1/4 c tomato paste dissolved in 1/2 c hot water
- 1 tsp Worcestershire sauce
Directions:
- Place potatoes in a large saucepan and cover with cold water. Cover, then bring to a boil over high heat, about 5 minutes. Once boiling, uncover and reduce heat to medium; cook until potatoes are tender, about 10 minutes. Drain water. Add milk, butter, 1 1/2 tsp of the salt and 1/2 tsp of the pepper. Mash until smooth and fluffy.
- While potatoes cook, preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3-4 minutes. Add garlic; cook stirring constantly, 1 minute.
- Add turkey and cook, stirring to crumble and until browned, about 5 minutes. Stir in thyme, rosemary, crushed red pepper and remaining salt and pepper. Cook 1 minute.
- Stir in dissolved tomato paste and Worcestershire sauce. Reduce heat to low; simmer, uncovered until thickened and liquid is absorbed, 6-8 minutes.
- Spread mixture evenly in an 11×7 backing dish. Top with mashed potatoes, sealing around edges to prevent from bubbling over. Bake in preheated oven until potatoes are light golden brown, about 25 minutes.