• 2-3 medium potatoes (peeled, boiled and cubed)
• 1 medium onion chopped
• 2 cups chopped white mushrooms
• 1 bag frozen vegetables (peas, carrots, corn and green beans)
• 3-4 tablespoons butter or olive oil
• 1 pound of ground turkey or beef
• 1 large (28oz.) can of diced tomatoes (including ½ of the liquid)
• 1 small (14.5oz.) can of beef broth
• 2 teaspoons worcestershire sauce
• ½ teaspoon soy sauce
• 2-3 bay leaves
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 5-6 cups mashed potatoes (instant will work)
• salt and pepper to taste
Directions
Prepare both the boiled and mashed potatoes and set aside. In a large saute pan, cook onions in butter or olive oil for 5-6 minutes or until slightly transparent. Add mushrooms and cook for another 2-3 minutes. Add diced tomatoes and half of the juice from the can. Add bag of frozen vegetables, and continue to cook on low to medium heat until much of the liquid has reduced.
Meanwhile, in a separate pan, brown the ground turkey or beef and drain the liquid/fat. Add the browned meat to the tomato/vegetable mixture. Add the beef broth, worcestershire sauce, soy sauce, bay leaves, dried thyme and dried rosemary. Reduce heat and continue to simmer until mixture thickens. Add salt and pepper to taste.
Place the mixture into one 9” x 13” non-stick pan (or two smaller casserole dishes). Remove the bay leaves and gently fold-in cubed potatoes. Spread a 1½- to 2-inch layer of mashed potatoes over the meat mixture, and place a few thin pats of butter on top. Bake, uncovered, at 400 degrees for 30-40 minutes or until golden brown in areas on top.