Shepherd’s Pie Stew

• servings: 6

Ingredients

½ tablespoon olive oil

1 cup chopped onion

2 carrots, finely chopped

1 celery stalk, chopped

2 garlic cloves, minced

1½ pounds 93% lean ground turkey

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ cup chopped mushrooms

2 tablespoons all-purpose flour, wheat or gluten-free 2 teaspoons tomato paste

5 cups reduced-sodium chicken broth*

1 teaspoon Worcestershire sauce*

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 pound fresh or frozen potato gnocchi, gluten-free*

½2 cup fresh or frozen corn kernels

½2 cup fresh or frozen green peas

*Read the label to be sure this product is gluten-free.

Directions

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until beginning to soften, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turkey, salt, and pepper and brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 3 minutes. Add the mushrooms and cook, stirring, until softened, about 3 minutes. Sprinkle the flour over the mixture and cook, stirring, for 1 minute to cook the flour. Add the tomato paste, chicken broth, Worcestershire, rosemary, and thyme, and stir well. Bring to a boil.

Reduce the heat to medium, cover, and simmer until the flavors meld, 10 to 12 minutes.

Stir in the gnocchi, corn, and peas. Increase the heat to high and cook, uncovered, according to the gnocchi package directions,

3 to 4 minutes. Divide among 6 bowls and serve.