Cheddar-topped Shepherd's Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 4 baking potatoes, peeled and thinly sliced
• coarse salt
• ground pepper
• 1 tablespoon vegetable oil
• 6 medium carrots, halved lengthwise and thinly sliced
• 6 stalks celery, thinly sliced
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup whole wheat flour
• 1/4 cup tomato paste
• 2 lbs ground turkey
• 1 cup whole milk
• 1 1/2 cups sharp cheddar cheese, shredded

Recipe

• 1 preheat oven to 450.
• 2 cover potatoes with 1 inch of salted water in a large saucepan and bring to a boil. reduce to a simmer and cook for 15-20 minutes until potatoes are easily pierced.
• 3 meanwhile, add carrots, celery, thyme and onion to oil in a dutch oven or heavy pot over medium to high heat. stir and cook for about 8-10 minutes until they are tender.
• 4 add tomato paste and flour. cook for an additional 1 minute.
• 5 add beef and cook, stirring, 6-8 minutes or no longer pink.
• 6 add 1 cup of water and bring to a boil then simmer for 1 minute. set this aside.
• 7 drain the potatoes and return to the pan over medium heat for 1 minute. shut off the heat and add milk and 1 cup of the cheddar. mash until smooth and season with salt and pepper.
• 8 pour the beef into a 13-by-9 inch baking dish. spread the potatoes over the filling and sprinkle with remaining cheese.
• 9 bake until topping is browned for 20 minutes. (if the shepherd's pie was refrigerated before heating, bake for 35 minutes).