Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) smoked paprika
  • Salt and black pepper to taste
  • 1.5 lbs (680g) Yukon Gold potatoes, sliced into 1/8 inch rounds
  • 2 cups (150g) broccoli florets, chopped small
  • 1 cup (150g) sliced carrots
  • 1 can (10.5 oz / 298g) cream of mushroom soup
  • 1/2 cup (120ml) low-sodium turkey or vegetable broth
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 1/4 cup (10g) panko breadcrumbs
  • 1/2 tsp (3g) paprika

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground turkey and cook until browned and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onions are translucent. Stir in the oregano, smoked paprika, salt, and pepper. Remove from heat.
  3. Preheat your oven to 375°F (190°C). In a baking dish, layer the thinly sliced potatoes and chopped broccoli and carrots.
  4. In a small bowl, whisk the cream of mushroom soup with the broth until smooth, then pour the mixture over the vegetables.
  5. Spoon the browned turkey mixture evenly over the top, pressing down slightly with a spatula.
  6. Sprinkle the shredded cheddar cheese evenly across the surface. Top with panko breadcrumbs and a dusting of paprika.
  7. Bake for 30-35 minutes, or until the potatoes are tender when pierced with a fork and the cheese has reached a bubbling, mahogany-colored finish.