Ingredients
3 cups cubed peeled butternut squash (1-inch pieces)1 large potato, peeled and cut into 1-inch cubes (about 2 cups)2 medium carrots, thinly sliced2 cups vegetable broth1/2 teaspoon plus 3/4 teaspoon salt, divided 3/4 teaspoon pepper, divided 2 pounds ground turkey1 large onion, chopped1 tablespoon olive oil3/4 pound sliced fresh mushrooms3 garlic cloves, minced1/2 cup white wine1 teaspoon dried thyme1/4 cup all-purpose flour2 cups frozen peas (about 8 ounces)
Preparation
Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.
