INGREDIENTS:

• 1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1 clove garlic, whole, plus 1 tsp garlic, minced, divided
• 2/3 cup buttermilk
• 1 tbsp chives, chopped
• Sea salt and ground black pepper, to taste
• 4 tsp olive oil, divided
• 1 lb lean ground turkey breast
• 1 yellow onion, finely chopped (1 cup)
• 3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)
• 1 celery stalk, diced (about 1/3 cup)
• 1 tsp fresh rosemary leaves, finely chopped
• 1 cup low-sodium chicken broth
• 1 tbsp tomato paste
• 1/2 cup frozen peas (GREEN BEANS!!)

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.
3. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
4. Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

Why do I choose to make full-blown recipes like this when it involves sending my poor husband to the storage unit to retrieve a can opener? I can’t help myself! And look how nice it looks on the Fiestaware. I was too busy to angle with my dark apartment for better lighting. We’re going to be needing some lamps!

I sacrificed myself for this recipe!!! While peeling potatoes, the peeler slipped and took a CHUNK OF MY FINGER! If you know me, you know that I cried like a baby for a solid 15 minutes. The only person who could’ve calmed me would probably have been Guillermo Aigulera, the man who once bravely pulled a sliver from my finger back in 2005.

I was panicking thinking what if I have to get stitches. And I was upset because I was literally out the door to the gym, and it was cutting into my running time. I literally started doing walking lunges while I held paper towels on my poor baby finger. My sweet Kevin also took a video of me marching around the kitchen writhing in pain, but I’ll spare you. The sacrifices I make to put dinner on the table!

So we totally did not celebrate Halloween in any way, shape, or form. But Kevin was a LITTLE excited about the candy I brought home from work for him. The kid acts like he never gets sweets! Puhleeez! I’m just happy that we are on to my favorite holidays – Thanksgiving and Christmas! You know I’ve already been listening to Christmas music!

This picture is just to document that I GOT FREE PIZZA TODAY. That should probably become a category on my blog: “free pizza.” It was perfect timing because I didn’t get to have lunch with Kev-kev because he was home overseeing the movers!

Apparently the day really wore him out. Awwwwa…. I’m totally cheating and posting this ahead of time @ Yogurtini. So I’m out. Hope you are having a terrific Tuesday. I’m having a REALLY BAD MOMENT because Kevin just informed me we might not have the internet for a WEEK because it would save $30 to install it ourselves.

Let me cheer myself up! Saw this on Facebook & LAUGHED:

Would you go a week without the internet just to save $30????? Leading question, but still!!!!