1. Prepare the potatoes according to package directions. Set aside.
2. Preheat oven to 400.
3. Sauté the onions, carrots, and green beans until they begin to take on color, about 3-4 minutes. Add garlic. Add ground turkey, salt and pepper. Cook until browned and cooked through. Sprinkle meat with flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly for 10 - 12 minutes or until sauce is thickened slightly.
4. Spread meat and veggie mixture into 11 x 7 glass baking dish. Top with mashed potatoes - make sure to cover all the way to edges. Place baking dish on half sheet pan and bake for 25 minutes or just as potatoes begin to brown. Remove to a cooling rack for 15 minutes before serving.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 124 (48%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 72.8mg||22 %|
|Sodium 532.1mg||18 %|
|Potassium 524.3mg||14 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.9g|
|Protein 22.6g||32 %|
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Calories per serving: 259
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