Prep Time 20 minutes Cook Time 50 minutes
This one-dish meal is cozy, comforting and easy to prepare. Because it utilizes both frozen mixed vegetables and frozen mashed potatoes, it comes together quickly, and is a great wintertime meal when seasonal fresh vegetables are hard to come by. Rest assured, because frozen vegetables are picked and flash-frozen at the peak of ripeness, they make a great substitute for fresh produce, as much of their nutritional value is preserved. Of course, you can use leftover mashed potatoes if you have them.
by Alison Needham
What you'll need
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 stalks celery, thinly sliced
- 2 pounds ground turkey
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon thyme
- 3 cups low sodium chicken broth
- 1 16 ounce package organic frozen mixed veggies
- 1 28 ounce package frozen mashed potatoes
- 1/2 cup grated parmesan cheese
How to make it
- Preheat oven to 400 degrees.
- Prepare entire bag of mashed potatoes according to package directions. If necessary, thin the potatoes a bit with some milk. They should be the consistency of wet, but thick, mud. Set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and celery and cook until beginning to soften, about 5 minutes. Add turkey and break apart with a spatula. Cook turkey until no longer pink.
- Sprinkle flour, salt, pepper and thyme over the turkey and stir to combine. Stir in chicken broth, raise heat to high and bring to a boil.
- Stir in package of frozen veggies and simmer for 5 minutes more. Remove from heat.
- Pour turkey and vegetable mixture into a 9 x 13 inch casserole dish that has been sprayed with cooking spray. Spoon little piles of mashed potatoes over the top and smooth out with a spatula. If desired, fluff them up with the tines of a fork for better browning. Sprinkle the Parmesan cheese over the top and bake for 30 minutes, or until golden brown and bubbling.
