Veggie-loaded Shepherd’s Pie

Directions

Preheat oven to 350°F. Heat oil in heavy large skillet over medium-high heat. Add onions, garlic, and mushrooms and sauté for about four minutes until the onions are translucent. Add the shredded carrots and zucchini and cook for a few more minutes, stirring frequently. Transfer the vegetable mixture to a bowl.

Add turkey to same skillet. Sauté over medium-high heat until turkey is no longer pink, stirring frequently. Return the vegetable mixture to the skillet. Add the Sockarooni sauce and season with salt and pepper. Bring to boil. Then, cover and simmer on low heat for 5-7 minutes.

Place the turkey mixture in a glass baking dish. Spread potatoes on top and sprinkle with cheese. Bake for about 25 minutes, or until the cheese crust is golden brown.