Becca's Custom Turkey Shepherd's Pie

Ingredients

• 2 tablespoons butter diced
• 1 large carrots julienned
• 0.3 teaspoon thyme leaves dried
• 1 tablespoon flour all-purpose
• 6 large mushrooms fresh quartered
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 0.3 cup green beans canned halved
• 16 servings ground pepper black to taste
• 1 pound pd of ground turkey 
• 0.3 cup milk 
• 1 tablespoon olive oil 
• 0.5 cup onion diced
• 2 9-inch pie crusts whole wheat ()
• 5 large potatoes red peeled
• 16 servings salt to taste
• 0.5 cup cheddar cheese shredded
• 1  zucchini sliced

Equipment

• oven
• spatula

Directions

1. Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
2. Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste.
3. Drain. Stir in flour.
4. Divide meat mixture into two whole wheat pie crusts.
5. Sprinkle cheese over meat, if desired.
6. Spread green beans over the cheese.
7. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
8. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.