NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey (93% lean)

0.75 medium Russet potato

0.5 cup Frozen corn

0.25 cup Diced onion

0.25 cup Diced carrot

1 tsp Olive oil

0.25 cup Low-sodium chicken broth

1 tsp Tomato paste

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  Peel and chop the russet potato into cubes, then boil in salted water for 10-12 minutes until tender.

• 2

  While potatoes boil, heat olive oil in a skillet over medium-high heat and brown the ground turkey until fully cooked.

• 3

  Add diced onions and carrots to the skillet, sautéing for 5 minutes until softened.

• 4

  Stir in the tomato paste, dried thyme, sea salt, black pepper, and frozen corn.

• 5

  Pour in the chicken broth and simmer for 3-4 minutes until the liquid reduces into a light gravy.

• 6

  Drain the potatoes and mash them thoroughly, adding a splash of broth if needed for a smooth consistency.

• 7

  Transfer the turkey mixture to a small baking dish and spread the mashed potatoes evenly over the top.

• 8

  Broil for 3-5 minutes until the potato peaks are lightly browned and crisp.

• 9

  Garnish with fresh parsley before serving.