Turkey shepherd's pie

1. Peel potatoes and cut into quarters. Boil in salted water for 20-25 minutes until soft. Mash with butter or margarine, salt and pepper. Set aside. In large fry pan, saute ground turkey, garlic and onion until onion is soft and turkey is no longer pink (about 5 mins). Stir to separate turkey as it cooks. Add carrot, Worcestershire sauce and mix well. Sprinkle with flour and rosemary, add broth and stir constantly until liquid thickens. Transfer turkey mixture to greased baking dish. Drain corn and layer on top of turkey. Spoon potatoes over corn, smoothing out evenly. Sprinkle with paprika. Bake at 375F for 25 to 30 mins until browned.

2. Note: A great cheat is to buy the microwave mashed potatoes and prepare them as directed and spread on top of meat and corn layer. The original recipe never stated how much rosemary to use so I take a mid-size pinch and crumble it in my hands before adding to ground meat mix.