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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | large (3" to 4-1/4" dia.) | potatoes | 1 | tablespoon | butter | 1 1/8 | cups, chopped | Onion, chopped | 1/4 | cup, shredded | shredded cheddar cheese | | dash | salt, to taste | | dash | pepper, to taste | 5 | large (7-1/4" to 8-1/2" long) | carrot,chopped | 1 | tablespoon | vegetable oil | 1 | large | Onion, chopped | 1 | unit, yield from 1 lb raw | ground turkey | 2 | tablespoons | all-purpose flour | 2 | tablespoons | Ketchup | 1 | can (10.5 oz) | cambells beef broth | 1/4 | cup, shredded | shredded cheddar cheese | 1/4 | cup | Worcestershire sauce |
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Steps
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Sequence
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Step
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| | 1 | Bring larege pot of salted water to a boil. Add potatoes and cook until tender, but still firm. Drain and mash. Mix in butter, finely chopped onion, and 1/4 cup of shredded cheddar cheese. Season with salt and pepper to taste; set aside. | | 2 | Bring a large pot of salted water to a boil. Add carrots and cook until tender but firm. Drain and set aside. Preheat oven to 375. | | 3 | Heat oil in a large frying pan. Add onion and cook until clear. Add ground turkey and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and worcestershire and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. | | 4 | Spread the ground turkey in an even layer on the bottom of a 2 quart casserole dish. Spread a layer of carrots. Top with mashed potato mixture and sprinkle with remaining cheese. |
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