Description
A hearty casserole combining seasoned ground turkey, vegetables, and creamy mashed potatoes. Perfect for busy weeknights or meal preps, this no-fuss dish bakes to golden perfection.
Ingredients
1 tbsp olive oil
2 lb ground turkey
1 onion, diced
3 cloves minced garlic
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp pepper
2 tbsp coconut aminos
2 tbsp tomato paste
1 ¼ cups chicken broth
1 cup frozen mixed peas & carrots
½ cup frozen or canned corn
2 tsp arrowroot powder
2 tbsp water
3 medium russet potatoes, peeled and cut into chunks
¼ cup butter or ghee, vegan butter for dairy free
¼ cup Original Nutpods, or half & half
1 tsp garlic powder
1 tsp salt
¼ tsp pepper
¼ cup parmesan cheese, sub nutritional yeast for dairy free
½ cup shredded cheddar cheese (optional topping)
Instructions
Preheat oven to 400°F. Grease a 9×13-inch casserole dish.
Heat olive oil in a skillet over medium-high heat. Add turkey and onion; cook 5–7 minutes until turkey is browned and onion is soft.
Add garlic, thyme, rosemary, salt, pepper, coconut aminos, and tomato paste. Stir to combine.
Pour in chicken broth and let simmer 5 minutes. Stir in frozen vegetables and arrowroot slurry (arrowroot + water). Cook 2–3 minutes until bubbling.
Boil potatoes until tender. Drain and mix with vegan butter/regular butter, Nutpods/half & half, garlic powder, salt, pepper, and parmesan/nutritional yeast until smooth.
Spread turkey mixture into casserole dish. Top with mashed potatoes. Sprinkle optional cheddar on top. Bake 20–25 minutes until golden.
Notes
Can be assembled up to one day in advance and refrigerated.
Freezes well for up to 3 months; thaw in fridge before baking.
Substitute vegan cheese or omit for dairy-free version.
Double the recipe if baking for a larger group.
- Prep Time: 30
- Cook Time: 80
- Category: Dinner
- Method: Baking
- Cuisine: American