Description

Savory ground turkey, carrots, and peas topped with creamy Parmesan mashed potatoes and baked until bubbling. Use fresh carrot or a frozen vegetable shortcut, and choose homemade or instant mashed potatoes.

Ingredients

Turkey filling:

2 tablespoons olive oil
1 cup chopped yellow onion
1 cup fresh carrot, cut into approximately 1/4-inch dice
1 pound ground turkey
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup chicken or turkey broth
1/2-1 cup frozen peas, depending on preference

Frozen-vegetable alternative:
Instead of the fresh carrot and separate peas, use 1 cup frozen peas and carrots. Add with the broth, not with the onion.

Homemade potato topping:

1 1/2 pounds russet potatoes, peeled and cubed
Water, enough to cover potatoes
About 1 teaspoon salt, divided
2 tablespoons butter
2 tablespoons sour cream
2 tablespoons milk, plus a small splash if needed
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons grated Parmesan, plus extra for topping if desired

Instant mashed potato alternative:
Instead of the homemade topping, use prepared instant mashed potatoes, making enough according to the package directions to cover the casserole evenly. Keep them thick and spreadable. Stir in 2 tablespoons Parmesan if desired.

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F.
Prepare the potatoes:
For homemade potatoes, place the cubed russets in a large pot and cover with water by about 1 inch. Add ½ teaspoon salt. Bring to a boil, then simmer approximately 10–15 minutes, until fork-tender.
For instant potatoes, prepare according to the package directions and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and fresh diced carrot. Cook approximately 5–8 minutes, stirring occasionally, until the onion softens and the carrot begins to soften. If using frozen peas and carrots, cook only the onion at this stage.
Add the ground turkey, parsley, rosemary, thyme, salt, and pepper. Cook approximately 6–8 minutes, breaking up the meat, until fully cooked. Ground turkey should reach 165°F.
Stir in the Worcestershire sauce and garlic. Cook for 1 minute. Add the flour and tomato paste and stir for about 1 minute.
Pour in the broth and add the frozen peas, or the frozen peas-and-carrots blend if using that alternative. Simmer approximately 5 minutes, stirring occasionally, until thickened and the carrots are tender. Continue cooking if needed. Add a small splash of broth if the filling becomes too thick before the fresh carrots soften.
Finish the potatoes:
For homemade potatoes, drain thoroughly and return to the warm pot. Mash with the butter, sour cream, milk, garlic powder, pepper, and remaining ½ teaspoon salt. Stir in the Parmesan.
For instant potatoes, stir in Parmesan if desired. Taste before adding extra butter, milk, or seasonings.
Spread the filling in a 9×13-inch baking dish. Distribute spoonfuls of potatoes over the filling, then gently spread into an even layer. Make fork marks across the top and sprinkle with extra Parmesan if desired.
Place on a rimmed baking sheet. Bake uncovered approximately 25–30 minutes, until bubbling and the center reaches 165°F. For additional browning, broil briefly only if the dish is broiler-safe.
Rest for 10–15 minutes before serving.

Notes

Instant mashed potatoes:
Use prepared instant potatoes in place of the entire homemade potato topping. Follow the package directions, making enough to cover the casserole evenly. Keep them thick and spreadable. Taste before adding extra butter, milk, salt, or garlic powder, since the mix may already contain these ingredients. Baking directions remain the same.

Vegetable options:
Fresh carrot goes in with the onion; frozen peas go in with the broth. For the shortcut, omit both and use 1 cup frozen peas and carrots, added with the broth. The two options have different vegetable quantities.

Instant Pot potatoes:
Cook the cubed potatoes with water to cover and ½ teaspoon salt on HIGH pressure for 8 minutes. Follow the appliance’s fill limits and quick-release instructions. Drain and mash with the remaining ingredients. Allow additional time for pressurizing.

Sourdough discard adaptation:
For discard maintained with equal weights flour and water, omit the flour and try 30 grams discard, reducing the broth by 1 tablespoon. Whisk discard into the broth before adding it, then simmer until thickened. This is an untested adaptation for this casserole.

Dairy-free adaptation:
Replace butter, sour cream, and milk with dairy-free equivalents, and omit or replace Parmesan. If using instant potatoes, choose a dairy-free mix and prepare with dairy-free ingredients. Check other ingredient labels. This variation has not been tested.

Make ahead:
Assemble, cool promptly, and refrigerate covered for up to 24 hours. Bake at 400°F until the center reaches 165°F, allowing additional time. Follow the bakeware manufacturer’s instructions.

Freezing:
Freeze the assembled casserole, made with cooked filling and potatoes, for up to 3 months for best quality.

Bake from frozen:
Use freezer-to-oven-safe bakeware. Remove plastic wrapping, cover with foil, and bake at 375°F. Begin checking after approximately 60 minutes and continue until the center reaches 165°F; considerably more time may be needed. Uncover near the end to brown. This is general guidance, not a tested timing. Do not put frozen glass bakeware directly into a hot oven.

Leftovers:
Refrigerate promptly in shallow containers for up to 3–4 days. Reheat to 165°F.

Prep Time: 20
Cook Time: 45
Category: Dinner
Method: Baked
Cuisine: American