- 3 large potatoes peeled and cubed (about 2-3 lbs)
- 3 Tbsp butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1 1/4 cup cheddar cheese shredded, divided
- 1 Tbsp olive oil
- 1 large onion diced
- 2 large carrots peeled and diced
- 1 clove garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1 cup frozen peas
- 1 cup red wine
- 1 lb ground turkey
- 2 Tbsp all-purpose flour
- 1 tsp chicken bouillon powder
- 1 Tbsp Worcestershire sauce (or more to taste)
- Preheat oven to 400°.
- In a large pot, cover potatoes with water and add a tablespoon of salt.
- Bring to a boil over high heat and cook until completely tender, about 15 to 20 minutes. Drain and return to pot.
- Use a potato masher to mash potatoes. Leave them slightly chunky for some nice texture.
- Add butter, milk, and sour cream. Mix together, then season with salt and pepper to taste and fold in about 1 cup of cheese. Set aside.
- Heat olive oil in a large cast iron (or ovenproof) skillet over medium heat. Add onion and carrots, and cook about 5 minutes until softened.
- Add the garlic, thyme, sage, and peas and cook for another 2 minutes.
- Deglaze with wine and cook 2 minutes more. Move vegetables to the sides of the pan and add ground turkey.
- Add Worcestershire sauce and cook turkey until it's no longer pink, about 5-7 minutes.
- Sprinkle meat with flour and chicken bouillon, and stir to combine.
- Cook a couple minutes more and add broth. Bring to a low simmer for about 5 minutes and let mixture thicken slightly. Remove pan from heat.
- Top turkey mixture with the prepared mashed potatoes and sprinkle with remaining cheese.
- Bake for about 20 minutes, until the mashed potatoes are turning golden.
- Broil for two minutes until the tops of the potatoes start to char.
- Serve hot with hot sauce, ketchup, or whatever else you desire. Enjoy!