Place a large pot of salted water on the stovetop and turn heat to high. While waiting for water a boil, peel and cube potatoes. Carefully and gently add cubes to boiling water. Reduce heat, cover and simmer for 20 minutes. Once soft, drain potatoes and set aside.
2 & ½ lbs russet potatoes, peeled & cubed
Peel and dice onion and carrots.
Place a large sauté pan on the stove top and turn heat to medium. Add ground turkey and allow it to fully brown. (Tip *I recommend using a 2.5 quart sauté pan, or larger. You'll be adding all other ingredients to this pan so you need adequate space. You can also use a large pot instead of a sauté pan.) 1 lb lean ground turkey
Once your meat has completely browned, drain excess fat (if necessary) and return it to the sauté pan. Place pan back on the stovetop and reduce heat to medium low.
Add diced onions and carrots. Allow onions, carrots and turkey to cook together for 5-10 minutes, stirring occasionally. Add minced garlic and sauté 30 seconds longer.
1 medium yellow onion, 1 teaspoon minced garlic, 3 large carrots
Add frozen corn, frozen peas, diced tomatoes, Worcestershire sauce, beef broth, red wine, bay leaf, Italian seasonings, salt and pepper. Mix well to combine.
1 15oz can diced tomatoes, 1 cup frozen corn, 1 cup frozen peas, 1 teaspoon Worcestershire sauce, 1 cup beef broth, ½ cup red wine, 1 bay leaf, 1 tablespoon Italian seasonings, 1 teaspoon salt, 1 teaspoon ground black pepper
Increase heat to medium high. Once filling mixture comes to a boil, reduce heat down to low and simmer for 15-20 minutes, stirring occasionally.
While filling simmers, finish making your mashed potatoes. Combine boiled potatoes, butter, milk and salt in a large mixing bowl. Use an electric mixer to mash potatoes until smooth.
2 tablespoons unsalted butter, 1 cup nonfat milk, ½ teaspoon salt
Measure corn starch and cold water into a small bowl and whisk. Add this mixture to the simmering pie filling on the stovetop. Stir and allow the mixture to continue simmering for 5-10 more minutes, it will begin to thicken. Remove from heat.
2 teaspoons corn starch, 2 tablespoons cold water
Preheat oven to 375°F.
Transfer pie filling to a 2 - 3 quart baking dish and cover with a layer of mashed potatoes about an inch thick. Bake for 20 minutes or until filling begins to bubble. Turn oven to the high broil setting and allow the top of the pie to brown slightly (this will not take long at all, keep a close eye on the pie during broiling).
Remove pie from the oven and let it cool for 10-15 minutes before serving. Add dried or fresh parsley flakes on top, if desired.
Chopped parsley
Serve and enjoy!