Prepare the Potatoes

• Use 5 cups of our Boursin cheese mashed potato recipe for this dish. As the potatoes are boiling, start preparing the filling.

Prepare the Filling

• Melt the BUTTER in a large pan over medium-high heat. Add the diced ONIONS and CELERY, and sauté them for 3 minutes. Then, add the GARLIC and cook for an additional minute.
• Increase the heat to high and add the GROUND TURKEY together with the SEASONINGS ( onion powder, dried thyme, rosemary, sage, black pepper and salt) to the pan. Cook and crumble it until it's fully cooked. Then, drain off any excess grease.
• Reduce the heat to medium-high. Sprinkle FLOUR over the mixture and stir to coat.
• Gradually add the CHICKEN BROTH and HALF and HALF, whisking continuously.
• Add chicken BOUILLON CUBE and WORCESTERSHIRE  SAUCE, and stir to combine. Allow to simmer until the mixture gets thicker.
• Mix in the FROZEN VEGETABLES, stirring to combine and heat them through. Then, take the pan off the heat.

Assemble

• If your skillet isn't safe for the oven or broiler, transfer the filling to a lightly greased 9 x 13-inch baking dish.
• Allow the filling to cool a bit, then gently scoop warm potatoes on top. Use a silicone spatula to spread the warm potatoes into an even, smooth layer over the filling. Be gentle and avoid pressing down too hard to keep the potatoes on top.
• If you like, you can use a fork to make a 'raked' design on top of the potatoes. Then, put the dish in the preheated oven and bake it uncovered for 10 minutes.
• Turn the broiler to high (550 degrees) and let the top of the dish brown for about 4 minutes. Keep a close eye on it to make sure it doesn't burn. Avoid using glass or Pyrex baking dishes for this step.
• Take it out of the oven and garnish with fresh thyme or parsley. Let the dish sit for 5 minutes before serving.