1½ cups beef or chicken broth |
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In a small bowl, combine beef or chicken broth, Bisto, Worcestershire sauce, tomato paste and Dijon mustard; stir with whisk until well blended. Set aside.
Brown ground turkey in a large non-stick skillet. Drain in a colander and rinse well with hot water to remove as much fat as possible. Wipe skillet with paper towel and place over medium heat.
Heat olive oil or butter in skillet over medium heat. Add onion and carrot; cook until tender, about 5 minutes. Add ground turkey and broth mixture; cook over medium high heat until bubbly and thickened. Cover and continue cooking over medium low heat 45 minutes or until the meat is tender and the carrot is cooked. Spoon into a buttered casserole dish. Top meat mixture with mashed potatoes. May be prepared in advance up to this point.
Bake at 400º F for 20 to 25 minutes, or until potatoes are lightly browned and mixture is bubbly. Yield: 4 servings.
Mashed Potatoes:
2 pounds peeled and sliced Russet potatoes
½Tablespoon salt
¼ cup (½ stick) unsalted butter
½ cup milk
½ cup (2 ounces) shredded cheddar cheese
Salt and freshly ground pepper to taste
Place potatoes and ½ Tablespoon salt in a large saucepan. Cover potatoes with water; bring to a boil over high heat. Reduce heat to medium and continue cooking until potatoes are very soft, about 20 minutes; drain well in colander. Return potatoes to pan and heat over medium heat for several minutes to dry out. Process potatoes in ricer; butter and cheese. Mix well. Add milk; beat with an electric mixer until potatoes are smooth and creamy. Add salt and pepper to taste.
Place potatoes in piping bag fitted with a large (1M) star tip. Pipe potatoes over meat mixture.