2 pounds Russet potatoes, peeled and sliced
1 pound lean ground turkey
1/4 teaspoon ground allspice
Salt and pepper
2 medium onions, peeled and thinly sliced
1/4 cup water
2 cups frozen corn kernels (if you can't eat corn, sub. peas & carrots)
1 can sliced mushrooms, drained
2/3 cup soy or rice milk (more if needed)
Steam or boil the potatoes till soft, about 20 to 25 minutes.
Meanwhile, place the turkey in a small bowl and, using your hands, mix in the allspice and salt and pepper to taste. Put in a large heavy skillet over medium-high heat and brown, stirring constantly, until it is almost cooked through. Using a slotted spoon, transfer the meat to a medium-sized bowl.
Add the onions to the fat (NOTE: If you use "ground turkey", you will likely have enough fat in the pan for this step. If you used turkey breast, you will not - just add 2 tsp canola oil or soy margarine to the pan, and continue.) in the skillet, cover, and cook, stirring frequently, until they are deep golden to dark brown, about 10 minutes. The onions should get quite dark brown and caramelized. Add the water and stir, scraping any browned bits from the bottom of the skillet. Add the onions and the cooking liquid to the turkey, and stir until combined. Season to taste and set aside.
Preheat the oven to 350.
Mash the potatoes with the milk till they are completely smooth. Season to taste with salt and pepper. The potatoes should be very soft and creamy - about spreading consistency - so use more milk if need be.
Stir the corn kernels and mushrooms into the turkey mixture, and pile the whole mixture into a 9-inch pie plate, pressing down on it gently. Spoon the potatoes over top and spread them, covering the turkey completely and evenly (do not pile the potatoes in the middle, you'll regret it! LOL!). Sprinkle with paprika if desired.
Bake till heated through, about 30 minutes. Remove from the oven and heat the broiler. Broil about 2 inches from the heat for a minute or so, till the potatoes are golden. Or be lazy like me, and skip the broiling step, because you don't care if the potatoes are golden or not. Serve immediately. Serves 4.