Shepherd’s Pie

Ingredients

• 6-7 russet potatoes
• 1/3 cup milk
• 4 oz butter
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 oz sour cream
• 3 lbs ground turkey
• 6 tbsp canola oil
• 1 small onion, chopped (or 4tbsp green seasoning)
• 4 garlic cloves, minced finely
• small piece habanero pepper, chopped
• 1/2 lime
• 6 tbsp worcestshire sauce
• 1 tbsp + 1 tsp cajun seasoning
• 1 tsp adobo
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp paprika
• 3 sprigs thyme
• Handful parsley, chopped
• 1 large tomato, chopped (about 1 cup)
• 1/2 cup frozen mixed vegetables

Instructions

1. 1

   Peel potatoes, chop into large cubes. Bring pot...: Peel potatoes, chop into large cubes. Bring pot of water to a rapid boil. Add chopped potatoes. Cook until tender when pierced with fork.

2. 2

   Drain potatoes and return to pot. Add butter...: Drain potatoes and return to pot. Add butter and mash until incorporated. Add all other ingredients. Mash until potato is almost smooth. Set aside.

3. 3

   In a deep skillet, heat oil and saute...: In a deep skillet, heat oil and saute onions, garlic, and pepper until tender. Add meat. Squeeze lime over meat and saute a few minutes. Add remaining ingredients, except tomato.

4. 4

   Cook meat until no longer pink and most...: Cook meat until no longer pink and most liquid has evaporated. Add chopped tomato. Let cook a few minutes until tomato melts into meat. Add mixed vegetables. Remove from heat.

5. 5

   Grease a 9in baking pan or casserole dish,...: Grease a 9in baking pan or casserole dish, add meat and layer with mashed potato on top. Sprinkle with paprika.

6. 6

   Bake at 350 for 25 minutes. Remove foil,...: Bake at 350 for 25 minutes. Remove foil, bake an additional 5 minutes to brown slightly.