10 oz or more Frozen Peas
6-7 Carrots sliced thin
1 1/2 Onions diced
2-3 tablespoons minced Garlic divided
1 Green Bell Pepper diced
8 oz. fresh Portabella Mushrooms diced1 Gravy packet or 2 tablespoons Flour
1 1/2 cups (about) Beef Broth
1 lb Ground Turkey
7 red Potatoes diced
2 teaspoons Horseradish
3/4 cup shredded Cheddar Cheese
1/2 cup Sour Cream
1/2 - 3/4 cup Milk
2 tablespoons Butter
lots of fresh ground Pepper
In a large pot of salted water bring potatoes to boil and cook until just tender.
|Right before mixing|
In a large skillet in some olive oil saute onions, mushrooms, two tablespoons garlic, and bell pepper until onions start to become translucent and caramelize - season with salt and pepper.
|Onions and peppers before they have been cooked|
Pour into a 13x9 inch pan and top with the mashed potatoes.
Bake at 350 for about 30-40 minutes and let cool for 10 minutes or so before eating.
Serves 8 or more.