Turkey Shepherd's Pie Using Ground Turkey

Preheat oven to 400 degrees and spray a 7x11 casserole dish with nonstick cooking spray.
Put potatoes in a pot and cover with water. Bring to boil until the potatoes are tender. Drain and return to the pot. Add in sour cream, butter, and ½ teaspoon of salt; mash until smooth. Set aside.
2 Russet Potatoes, ⅓ Cup Sour Cream, 1 tablespoon Butter, 1 Teaspoon salt
Heat olive oil in a large skillet. Saute carrots, celery, and onion until softened. Stir in corn and garlic and cook for 1 minute. Transfer to a bowl and set aside.
2 teaspoons olive oil, 3 Carrots, 2 celery, 1 onion, 1 Cup corn, 2 cloves Garlic
Add turkey, rosemary, thyme, and salt to the skillet and cook until the turkey is cooked through.
1 pound ground turkey breast, 1 Teaspoon Rosemary, 1 Teaspoon Thyme, 1 Teaspoon salt
Stir in tomato paste and return carrot mixture to the skillet. Stir in flour and broth and simmer until it thickens.
1 ½ tablespoons tomato paste, 2 tablespoons Flour, All Purpose, 1 ¼ Cup chicken broth
Transfer turkey mixture to your casserole dish and top with mashed potatoes.
Bake for 35-40 mins or until the potatoes are browned to your liking. Cool for 15-20 mins to allow the turkey mixture to thicken.