Turkey and Mushroom Shepard’s Pie

    6 medium russet potatoes
    •    2 tablespoons unsalted butter
    •    1/2 – 2/3 cup milk
    •    1 1/2 teaspoon kosher salt, plus more as desired
    •    1/2 teaspoon black pepper, plus more as desired
    •    1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
    •    2 tablespoons olive oil
    •    1 pound ground turkey
    •    1 yellow onion, sliced
    •    2 cloves garlic, minced
    •    10 crimini mushrooms, sliced (about 2 1/2 cups)
    •    1 tablespoon all purpose flour
    •    1 1/4 cups mushroom broth
    •    1 tablespoon Worcestershire sauce
    •    2 ounces softened cream cheese
    •    1 cup frozen corn

    1.    Preheat oven to 325 degrees.
    2.    Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and drain.
    3.    Return the potatoes to the pot add in butter and milk. Whip with a hand held mixer or use a potato masher. Once creamy, stir in salt, pepper and rosemary. Reduce heat to low and cover while you prepare the rest of the dish.
    4.    In a large skillet heat 1 tablespoon olive oil over medium heat. Cook turkey until cooked through and no longer pink. Drain and set aside.
    5.    In the same skillet heat the remaining tablespoon of olive oil, stir in onions, garlic and mushrooms. Cook until onions are softened and mushrooms have browned slightly, about 7 minutes. Stir in flour. Allow to cook 1 minute and slowly whisk in the mushroom broth. Continue cooking until sauce thickens slightly, about 3 minutes. Stir in cream cheese and Worcestershire. Once the cream cheese has melted return the turkey to the pan and stir in corn. Mix well. Season to taste with salt and pepper.
    6.    If your pan is oven proof, at this time spread the rosemary potatoes over the top. If you are transferring to a casserole dish, transfer the turkey mixture to a 9 x 13 baking dish. Spoon the mashed potatoes over the top.
    7.    Bake the Shepard’s Pie in the preheated oven for 25 minutes. Turn on the broiler and broil for 3 – 4 minutes or until potatoes brown slightly. Remove from oven and let stand for 10 minutes. Serve.




From here.