Turkey Shepherd's Pie

2 tablespoons oil
1 1/2 pounds ground turkey
1 large onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
1/3 cup flour
2 1/2 cups turkey stock
to taste salt and freshly ground pepper
1 cup frozen mixed vegetables, drained well
1 (14-ounce) can whole cranberry sauce
8 cups peeled and chopped potatoes
3/4 cup milk, heated
2 tablespoons butter, softened
1 egg, beaten

Over medium-high heat, in a large skillet, heat oil. Add turkey, onion, garlic, thyme and sage. Cook, stirring occasionally, until no longer pink. Stir in flour, cook 1 minute. Stir in broth; bring to a boil, immediately reduce heat and simmer 8 minutes. Season with salt and pepper.

Stir in vegetables, pour into 13 X 9-inch baking pan.

In a small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture and spread evenly.

Cook potatoes in boiling salted water until soft; drain and mash. Whip in hot milk until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce.

Bake in a preheated 375 degree F oven for 20-25 minutes or until heated through.

Servings: 8
Source: Ontario Turkey Producers' Marketing Board in Kitchener, Ontario