No Bake Shepherd's Pie

Prep: Wash the potatoes and then chop the potatoes into large pieces. (Peeling is optional!) Add the potatoes to a pot filled half way with water, cover, and bring them to a boil. When the water is boiling, turn down the heat to low and continue to cook the potatoes until they are soft. You can leave the peels on or peel the potatoes. If you are using instant mashed potatoes, prepare them now according to package directions.

Add oil to a cast iron skillet. (Because this is a no bake recipe, you won't need a casserole dish. Add the chopped onion and yellow pepper (if you are use bell pepper. It is optional.) Sauté over medium heat for 3 minutes until the onions start to become clear in color.

Add the ground meat. I used ground turkey thighs, which are a bit fattier than turkey breasts. I find dark meat stays juicier when cooked compared to breast meat.

Add the seasonings, salt, and ground black pepper. Use a wooden spoon to chop up the meat as it cooks.

Add the peas and corn to the large skillet. I used frozen vegetables. (I did not thaw them before adding them to the pan.) Note: Use any vegetables you have on hand. This is a great recipe for avoiding food waste. Continue to cook until the frozen vegetables are hot.

Carefully drain 2/3 of the fat into a cup or jar. Set the meat mixture aside. See notes.

If you are making freshly made mashed potatoes: I like to poke a fork into a potato to see if the potatoes are done cooking. If the potato is soft, the potatoes are ready. Drain off the hot water carefully into the sink. I pour the potatoes into a colander, then put the potatoes back into the large pot.

Put the cooked potatoes in a large mixing bowl. Add the milk, butter, and salt. Use a potato masher or electric mixer to whip the mashed potatoes.

Use a large spoon to put the fluffy mashed potatoes on top of the meat and vegetable mixture. Spread it out in an even layer. Serve it hot!