Ingredients

The following ingredients have 8 Servings
  • 1-1/2 lbs potatoes (peeled, diced or use leftover mashed potatoes or instant mashed potatoes)
  • 2 tsp garlic (* I use the minced from a jar or you can use 3 cloves of garlic)
  • 1/4 cup 1% milk
  • 1/4 cup fat free low sodium chicken broth
  • 2 tbsp reduced fat sour cream
  • 1/4 cup light parmesan cheese
  • 1 lb lean ground turkey (ground chicken can be substituted)
  • 1 tsp olive oil
  • 1 medium onion (diced)
  • 2 celery stalks (trimmed and diced)
  • 2 parsnips (grated)
  • 1 tsp minced garlic
  • 2 cups frozen mixed vegetables (defrosted)
  • 2 tbsp flour
  • 1 cup fat-free low-sodium chicken broth
  • 1 5.5 ounce can tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp rosemary
  • salt and pepper (if desired)

Instruction

  • Preheat oven to 400 degrees F/205 degrees C and spray oven safe casserole dish with non-stick cooking spray
  • Boil potatoes in water until cooked and soft (or use leftover or instant). Drain and mash with 1/4 cup chicken broth, sour cream, minced garlic, parmesan cheese and milk. 
  • In a large skillet over medium-high heat, brown turkey; season with salt and pepper, if desired. When cooked, set aside.
  • Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft.
  • Add garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce and rosemary to cooked turkey mixture and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.
  • In prepared casserole dish, spread the meat mixture on the bottom of the dish. Top with mashed potatoes.
  • Use a fork to scrape the top of the potatoes to make ridges if desired.
  • Bake 20 minutes or until potatoes turn golden.
  • Remove from oven and let it cool 10 minutes before serving. Freeze after cooling completely (I use a microwave safe casserole dish so it can go straight from freezer to microwave)