Ingredients

FOR THE TOPPING
adapted from Sneaky Veggies by Chris Fisk

2 Russet or Idaho potatoes, peeled and cut into 1 inch pieces
1 large (2 medium) sweet potatoes, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
1/2 tsp. garlic powder
2 Tbsp. butter
3-4 Tbsp. buttermilk or milk
salt to taste

FOR THE FILLING

2-3 Tbsp. canola or vegetable oil
1 medium onion, diced
1 package ground turkey (1 1/4 lbs.)
1 cup frozen “classic” vegetable mix (diced carrots, corn, and green beans), thawed
1/2 cup chicken broth
1 Tbsp. tomato paste
2 tsp. dried parsley
salt and pepper to taste

Directions

1. Preheat oven to 375 degrees. Ready a 9×9 inch baking pan.

2. Place carrots and both types of potatoes into a large saucepan. Cover with water, add a generous pinch of salt, and place over medium high heat. Bring to a boil and continue to cook until carrots and potatoes are fork tender, about 10 minutes. Drain and mash using a hand masher, a hand mixer, or a ricer. Add butter and buttermilk or milk. Salt to taste. Cover and set aside

3. Heat a large skillet on medium high heat, covering the bottom of the pan with the canola oil. Add the onions and saute until they begin to brown, about 10-15 minutes. Add the ground turkey and cook until no longer pink. If needed (turkey generally doesn’t contain much fat), drain any excess oil from the turkey. Add tomato paste, dried parsley, chicken broth, and vegetable mix and stir until incorporated. Reduce heat and cook another 5 minutes. Salt and pepper to your taste. Remove from heat.

4. Spoon meat and vegetable mixture into the baking pan and spread until you have an even layer. Spoon potato and carrot mixture over the top of the meat and vegetable mixture. Spread until layer is even. Bake for 30-35 minutes.