Turkey Shepherds Pie

Turkey Shepherds Pie  (serves 4)

2 pounds russet pototoes - peeled and chunked
3 Tbsp butter
1/3-2/3 cup milk
Salt 
1 pound ground turkey
1 Tbsp olive oil
1 Tbsp butter
1 small onion - chopped
2-3 medium carrots - chopped
2 celery stalks - chopped
3 Tbsp flour
2 cups chicken stock
1 cup frozen peas
1 Tbsp chopped fresh sage or 1 tsp dried sage
Salt and pepper
1 cup cheddar cheese

Preheat oven to 350 degrees.
Boil potatoes in salted water for 20 minutes or until fork tender.  Drain and return to pot.  Add butter and 1/3 cup of milk.  Whip potatoes with a hand mixer adding more milk as needed.  Salt to taste and set aside.
While the potatoes are cooking melt butter with oil in a large skillet.  Once melted add in turkey and cook until no longer pink then add onion, carrots and celery and continue cooking for 5 minutes over medium heat.  Stir in flour and mix well.  Slowly add chicken stock then peas and sage.  Allow to come to a simmer (if gravy is too thick add more stock or water). 
Pour meat mixture into a 4 quart casserole dish or 4 individual oven safe dishes.
Top meat with whipped potatoes and smooth so all of the meat mixture is covered by potatoes.
Sprinkle cheese over top.
Bake at 350 for 20-30 minutes until hot and bubbly.

Enjoy!