Individual Shepherd's Pie with Turkey

Ingredients:

• 220 g of ground turkey
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1 carrot, finely diced
• 1 small onion, chopped
• 0.5 tsp finely chopped fresh thyme
• 2 tbsp. ketchup
• 1 cup lightly salted chicken broth
• 2 tsp premium flour
• 0.5 cup frozen green peas, defrosted
• 450 g red potatoes, diced
• 0.5 cups warm milk with 2% fat content
• 1/3 cup grated sharp cheddar
• 1 green onion, chopped

Preparation:

1. Preheat oven to 220°C.
2. In a medium ovenproof skillet, heat the olive oil over medium-high heat. Add the garlic, carrots, and onion; cook until the vegetables soften and begin to brown, about 5 minutes. Add the ground turkey and thyme and continue cooking, breaking up the ground turkey with a spoon, until cooked through. Add the ketchup and cook until lightly browned. In a small bowl, whisk together the broth and flour until smooth, then pour the mixture into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and 1/4 teaspoon of salt.
3. Meanwhile, place the potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil, reduce heat, and simmer until tender when pierced with a knife. Drain and return the potatoes to the saucepan over low heat. Stir for a few minutes to dry them. Add the milk, cheese, and green onions and mash with a potato masher. Season with salt and pepper to taste.
4. Stir the mashed potatoes into the stuffing. Lightly spray with cooking spray and bake until the potatoes are lightly browned and the turkey stuffing is heated through, 10 to 15 minutes.