or a lighter interpretation of it. serves ~6.
5-7 russet potatoes, peeled and cubed
2 tbs butter
2 pounds ground turkey or beef
1 cup water
2 bouillon cubes (I correspond the flavors to the meat I used)
1 tsp dried thyme
1/2 tsp dried sage
1 tsp black pepper
1/2 onion, diced
2 cups frozen mixed vegetables
salt to taste
1 tbs flour
optional: 1/2 cup shredded cheddar cheese
Add potatoes and a large dash of salt to a large pot. Cover with water. Bring to a boil and cook until they fall apart when pierced with a fork. Reserve 1/2 cup of cooking water. Drain and mash until smooth. Add butter and salt to taste. If they are too thick, add reserved cooking water.
Preheat oven to 350º. In a large cast iron skillet, brown meat and onion. Drain excess fat and return to pan.
In a small bowl, whisk together 1 cup hot water, the bouillon cubes, and the flour. Add to the skillet with seasonings and frozen vegetables. Cook over medium, stirring occasionally, until most of the liquid has evaporated.
Smooth the filling down in the skillet, and then top with mashed potatoes. Add shredded cheese if desired. Bake for 20-30 minutes or until potatoes just start to brown.