Ingredients:
4 large russet potatoes, peeled, cooked cut into chunks
3 tablespoons butter ( can use more or less)
2 1/2 cups half-and-half or 2 1/2 cups milk, divided
1/4 cup butter
salt and pepper
1 medium onions, chopped
1 tablespoon fresh minced garlic
1/4 cup flour
1 tablespoon Dijon mustard
2 teaspoons lemon juice ( can use more)
1/2-1 teaspoon dried thyme
2 cups cubed cooked turkey or 2 cups chicken
1 1/2 cups frozen mixed vegetables
1/4 cup grated parmesan cheese
Directions:
Drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated Parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
Meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
Cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
Add in flour; cook, stirring 1 minute.
Gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
Add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
Pour into a greased 8-inch square baking dish.
Spread potatoes over top; sprinkle with Parmesan cheese.
Broil for 2 minutes, or until golden brown.
Servings: 4-6
Time preparation: 25 min.
Time total: 27 min.