- 1 mediumcarrot
- 10 fl ozchicken or vegetable broth
- ¼ cupfrozen corn
- ¼ cupfrozen peas
- 2 clovesgarlic
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- ½ ozParmesan cheese
- 1 tbsptomato paste
- ½ mediumyellow onion
- 2 mediumyellow potatoes
-  all-purpose flour
-  black pepper
-  butter, unsalted
-  extra virgin olive oil
-  garlic powder
-  Worcestershire sauce
- 1Wash and dry the fresh produce.
2 medium yellow potatoes 1 medium carrot ½ small bunch Italian (flat-leaf) parsley
- 2Peel and small dice the potatoes.
- 3Add the potatoes to a medium saucepan and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 10-12 minutes, until potatoes are fork-tender.
- 4Peel and mince the onion. Peel and small dice the carrot.
½ medium yellow onion
- 5Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 6Add the carrot and onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
- 7Shave parsley leaves off the stems; discard the stems and mince the leaves.
- 8Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the spices. Cook, stirring occasionally, until the meat is browned, 6-8 minutes.
¾ lb ground turkey ½ tsp rosemary ½ tsp thyme ¼ tsp salt ⅛ tsp black pepper
- 9Preheat oven to broil on high.
- 10Peel and mince the garlic.
2 cloves garlic
- 11Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.
2 tsp Worcestershire sauce
- 12Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
1 tbsp all-purpose flour 1 tbsp tomato paste 8 fl oz (1 cup) chicken or vegetable broth ¼ cup frozen peas ¼ cup frozen corn
- 13Once the potatoes are done, drain and return to the saucepan. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.
1 tbsp butter, unsalted 2 fl oz (¼ cup) chicken or vegetable broth ¼ tsp garlic powder ⅛ tsp salt
- 14Finely grate the Parmesan.
½ oz Parmesan cheese
- 15Transfer the turkey mixture to a small baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.
- 16To serve, divide the Shepherd's pie between plates and garnish with remaining parsley. Enjoy!