Carrot-topped ground turkey Pie

I found this recipe cookbook called 1000 classic for every cook. I used ground turkey instead of beef and added red bell pepper. I will definitely make this dish when I invite people over because it is comfort food. I'm sure most of the people love it.

Ingredients

• 1 lb (450 g) ground turkey
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tbsp (15 mL) all-purpose flour
• 11/4 cups (300 mL) chicken stock
• 2 tbsp (30 mL) tomato paste
• 1 celery stock, chopped
• 1 red bell pepper chopped
• 3 tbsp (45 mL) chopped fresh parsley, divided
• 1 tbsp (15 mL) Worcestershire sauce
• 11/2 lb (675 g) mealy potatoes, diced
• 2 large carrots, diced
• 2 tbsp (30 mL) butter
• 3 tbsp (45 mL) milk
• Salt and pepper

Directions

Brown the ground turkey in a large pan set over high heat for 3 to 4 minutes, or until no longer pink. Add the onion and garlic and cook for a further 5 minutes, stirring.
Add the flour and cook for 1 minute. Gradually blend in the chicken stock and tomato paste. Stir in the celery, ed bell pepper, 1 tbsp (15 mL) of the parsley and the Worcestershire sauce. Season to taste with salt and pepper.
Bring the mixture to a boil, then reduce the heat, and simmer for 20 to 25 minutes. Spoon the beef mixture into a 5-cup (1.25 L) pie dish. Meanwhile, cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together. Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season. Spoon the potato on top of the beef mixture to cover it completely; alternatively, pipe the potato with a pastry bag.
Cook the pie in the preheated oven at 375 F (190 C) for 45 minutes or until cooked through and piping hot. Serve immediately.
Variation: You can use ground lamb, turkey or pork instead of the beef, adding appropriate herbs, such as rosemary and sage, for added flavour.