Ground Turkey Shepherd’s Pie

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1 ½ cups)
• 3 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• 2 pounds lean ground turkey
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• 0.75 teaspoon chipotle or regular chili powder
• 2 tablespoons plus 1 ½ teaspoons cornstarch
• 6 ounces frozen peas (about 1 ½ cups)
• 1.5 pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 parsnips (6 ounces), peeled and cut into ½-inch pieces
• 1 cup plain fat-free yogurt
• Coarse salt and freshly ground pepper

Instructions

1. Preheat oven; cook potatoes and parsnips: Preheat oven to 425°F. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid.
2. Rice potatoes: Pass potatoes and parsnips through a ricer.
3. Add yogurt: Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
4. Cook vegetables for filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
5. Add turkey: Add turkey; cook, breaking up any large pieces, for 5 minutes.
6. Season meat: Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper.
7. Mix cornstarch: Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey.
8. Boil and add peas: Boil for 1 minute. Stir in peas.
9. Assemble dish: Transfer to a 2-quart round or oval baking dish; top with potatoes.
10. Bake: Bake until bubbling and top is browned, 35 minutes.