GROUND TURKEY MASHED POTATO CASSEROLE RECIPES

Steps:

• "Preheat oven to 400 degrees. For filling: In warm-to-the-touch 6-quart boiler or Dutch oven add extra virgin olive oil and butter. Turn heat up to medium high and then brown the turkey. Once meat is completely browned move it to the sides of the pan, lower heat to medium, and add onions & carrots. Season veggies with salt & pepper, then add: Worcestershire sauce, chicken broth, garlic, 1/3 of the cream and bay leaves. Cover and cook another 6-7 minutes. Remove from heat and set aside. For “crust”: combine mashed potatoes, eggs, cheeses, chives, and 1/3 of the cream in mixing bowl. Fold together mixture with spatula until well blended. Cover and set aside. Prepare 13”x8” casserole dish by coating with light coating of extra virgin olive oil. Remove the bay leaves and slowly pour meat & veggie mixture into casserole dish. Carefully layer mashed potato mixture on top of meat & veggies (a scoop at a time if necessary—a spatula may help smooth it out). Sprinkle paprika on top of mashed potato layer to season. Cook in preheated oven 15 minutes or until top is light golden brown, serve."

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
• Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.