Ingredients

• 2 lb of yukon gold potato910 g of yukon gold potato
• 1 tablespoon of kosher salt
• 2 tablespoon of unsalted butter
• ¼ cup of milk60 mL of milk
• 4 oz of shredded cheddar cheese115 g of shredded cheddar cheese

Instructions

1. Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10–12 minutes.
2. Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
3. Preheat the oven to 350°F (180°C).
4. Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6–8 minutes, until browned. Remove the turkey from the pan and set aside.
5. Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5–6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
6. Add the parsnips, green beans, and cooked ground turkey and stir to combine.
7. Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3–4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
8. Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
9. Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.
10. Enjoy!