A delightful twist on the classic shepherd's pie, featuring ground turkey and a medley of fresh vegetables.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the diced carrots and sauté until they start to soften.
Cut the carrots into uniform pieces for even cooking.
Add the chopped onions and continue to cook until they become translucent.
Stir occasionally to prevent the onions from burning.
Stir in the minced garlic and cook for another minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the ground turkey and cook until it is browned and fully cooked.
Break up the turkey into small pieces as it cooks for even browning.
Mix in the fennel seeds, thyme, rosemary, sage, lemon pepper, and soy sauce.
Taste the filling and adjust the seasoning as needed.
Add the frozen peas and diced red bell pepper, stirring to combine.
Ensure the peas are fully thawed before adding to the skillet.
Transfer the filling mixture to an oven-proof casserole dish.
Spread the filling evenly in the dish for uniform baking.
Top the filling with the mashed potatoes, spreading them evenly.
Use a spatula to create a smooth and even layer of mashed potatoes.
Sprinkle the cheddar cheese and parmesan cheese over the mashed potatoes.
For a golden crust, place the dish under the broiler for a few minutes.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Let the pie rest for a few minutes before serving to allow the layers to set.
Serve the pie hot, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
