Potato Gratin Shepherd's Pie

Ingredients

• 1 cup milk
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp salt
• 2 Tbs butter
• 2 leeks chopped
• 5 cloves garlic minced
• 2 lbs ground turkey
• 1/4 tsp pepper
• 1 tsp salt
• 1 cup chicken broth
• 1 cup frozen peas
• 1 cup carrots diced
• 2 Tbs parsley
• 1/2 tsp thyme
• 1 cup chicken broth
• 1/4 cup cornstarch
• 1 lb yukon gold potatoes thinly sliced
• 8 oz fresh parmesan cheese grated
• 8 oz fresh gruyere cheese grated

Directions

• Preheat oven to 375 degrees
• In large pot, combine milk, thyme, rosemary and 1/4 tsp salt,
• Bring to a simmer on low heat for about 5 minutes, pour into bowl and set aside
• Melt butter in pot then saute leeks & garlic for 5 minutes
• Add ground turkey, black pepper and 1 tsp salt, and cook until meat is browned
• Add in 1 cup chicken broth, peas, carrots, 2 Tbs parsley and 1/2 tsp thyme and cook for another 4 minutes
• In small bowl, whisk remaining chicken broth with cornstarch
• Stir into turkey mixture and cook for another 4 minutes
• Put meat mixture in 9x13 dish
• Lay potatoes over the meat in an overlapping spiral pattern (from the outside in)
• Pour milk mixture over the potatoes
• Sprinkle the the Parmesan and the Gruyere cheese over the top
• Cover the dish and bake for 1 hour
• Turn oven up to 475 degrees
• Uncover dish and broil until the cheese is slightly brown (around 3-5 minutes)

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