A traditional shepherd's pie is made with lamb, but ground turkey is an excellent substitute. I had ground turkey thighs on-hand for this dish. Shepherd's pie is easy and a lot of prep time can be saved by using frozen vegetables. This is a stick-to-your-bones kind of meal that is perfect for a chilly evening.

Make the mashed potatoes. Peel 3 russet potatoes, quarter them, and parboil them until tender. Drain and mash with 2 tbsp of butter, 1 (8 oz.) container of sour cream, and 1/3 cup of 2% milk. Season with salt and garlic powder. Add more milk as necessary.

Make the pie filling. Heat a large cast iron skillet over medium-high heat and sauté 1 minced yellow onion and 2-3 cubed carrots (peeled) until fragrant, about 3-4 minutes. Add the garlic and ground turkey and break up and brown, about 4-5 minutes. Deglaze the skillet with 1/2 cup of dry white wine. Stir in 2-3 tbsp of flour as the wine evaporates.

Toss in the frozen vegetables 1/2 bag of each (sweet peas and sweet corn) with 1 cup of chicken broth and a few heavy dashes of Worcestershire sauce and bring to a simmer. Season well with poultry seasoning, black pepper, and salt. Simmer for about 10 minutes, allowing the gravy base to thicken.

Top with the mashed potatoes and 1 cup of shredded sharp cheddar cheese. Bake in the oven at 400 degrees for 30-35 minutes until the mashed potatoes are golden brown.

Serve with fresh parsley and your favorite hot sauce.