1 tsp olive oil
1/2 small white onion, diced
1 lb lean ground turkey
1 cup frozen diced vegetables (carrots and peas)
salt, pepper, garlic powder
1 can Campbell’s Condensed Cream of Mushroom Soup
1 tbsp Worchestershire sauce
1/4 cup broth (beef or vegetable)
24 ounce frozen steam n’ mash potatoes
3 tbsp butter or margarine
1/2 cup milk
Pre-heat oven to 350F degrees.
In large non-stick skillet, heat the oil on medium-high heat. Add the diced onions and saute for 2-3 minutes, until they begin to soften.
Add the ground turkey. Saute, chopping the meat into small pieces until cooked mostly through for about 5-6 minutes.
Add the diced vegetables and stir to combine. Add a dash of salt, pepper, and garlic powder, to taste.
Add soup, Worchestershire, and broth to turkey mixture, and bring up to a simmer. Stir well to combine, an additional 2-3 minutes.
Transfer the turkey and vegetable mixture into the bottom of a greased pie dish or 9×9” pan.
Meanwhile, microwave the potatoes per the package instructions.* Transfer cooked potatoes from package into mixing bowl. Add butter and milk, then mash with a potato masher or mixer. Taste, and add salt, pepper, and garlic powder until seasoned to your liking.
Top the turkey mixture in the pie dish with the mashed potatoes, and smooth with a spoon.
Bake for 20-25 minutes, until the top just begins to form a golden crust. Serve warm.
*If making your mashed potatoes from scratch, peel and cube about 4 large baking potatoes. Boil in salted water for 15-20 minutes, until fork tender. Drain and mash, adding butter, milk and seasonings to taste.