Ingredients
1 pound potatoes, peeled and cubed2 large onions, peeled, halved and thinly sliced1/2 teaspoon salt, divided1 tablespoon canola oil2-1/4 cups reduced-sodium beef broth, divided1/4 teaspoon pepper1 pound extra-lean ground turkey2 tablespoons all-purpose flour2 tablespoons brandy or additional reduced-sodium beef broth1 tablespoon stone-ground mustard1 tablespoon Worcestershire sauce1 cup frozen peas1/3 cup shredded Gruyere or Swiss cheese
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm.
In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375° for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown.
