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jomi.brown
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Place chopped potatoes in an instant pot with 1.5 cups of water and ½ tsp salt.
Add warm cream, butter, and pepper then mash until smooth.
Preheat oven to 400˚F with a rack in the center. Heat a large cast iron over medium heat. Add 1 Tbsp olive oil and ground turkey. Breaking up the meat with a spatula.
Season with salt, paprika, garlic, and Zaatar seasoning and cook until meat is just cooked through and no longer pink (5 minutes).
Remove the turkey from the pan.
Add 1 tbsp of olive oil to the pan then onion, green beans, and carrots. Cool until al dente.
Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
Stir in broth, scraping the bottom to deglaze the pan for a minute. Return the turkey to the pan and mix everything together.
Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
Bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden.