Ingredients
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2 russet potatoes, peeled and quartered
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2 tbsp unsalted butter, room temperature
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3 tbsp olive oil, divided
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1 (10 oz) container mirepoix (chopped carrots, onions and celery)
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2 cloves garlic, minced
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1 lb 93% lean ground turkey
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1 cup frozen peas, thawed
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Cooking spray
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1 tsp balsamic vinegar
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1 (5 oz) pkg spring mix
Steps
1
In a large pot, combine potatoes and enough water to cover by 1 inch. Season with salt and heat to a boil over high. Reduce heat and simmer until tender, about 15 minutes, then drain and return to pot. Add butter and season with salt. Using a potato masher, mash potatoes until smooth.
2
Meanwhile, in a 12-inch skillet, heat 1 tablespoon oil over medium-high. Add mirepoix and garlic, season with salt and pepper, and cook until softened, stirring occasionally, 4–5 minutes. Add turkey, season with salt and pepper and cook until just browned, breaking up with back of spoon and stirring frequently, 2–3 minutes. Stir in peas and ¼ cup water. Season with salt and pepper. Cook until warmed through, 1–2 minutes.
3
Heat broiler on high. Grease a broiler-safe 2-qt. baking dish with cooking spray. Transfer turkey mixture to prepared dish and spread mashed potatoes on top in even layer. Broil until top is golden, watching carefully to prevent burning, 3–4 minutes.
4
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil and balsamic vinegar. Season with salt and pepper. Add spring mix and toss to coat. Serve with pie.
