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Directions

1. Step 1

   Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation.

2. Step 2

   Before chopping, scrub potatoes with a clean vegetable brush under cool running water. Gently rinse garlic cloves, onion, carrot and celery under cool running water before preparing these ingredients.

3. Step 3

   Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are very tender. Add beans and return to the boil for 1 minute. Drain well and return to pot. Using a potato masher, add milk and mash potatoes and beans until smooth; set aside and keep warm.

4. Step 4

   In a large nonstick skillet, heat oil over medium heat and cook onion, carrot and celery for about 5 minutes or until softened. Add turkey, thyme and pepper; cook, stirring for about 4 minutes or until turkey is browned and no longer pink.

5. Step 5

   Add flour and cook, stirring until flour is absorbed. Add broth, tomato paste, Worcestershire and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally for about 8 minutes or until thickened. Remove bay leaves and pour mixture into an 8 cup (2 L) casserole dish. Spoon potato mixture over top to cover evenly.

6. Step 6

   Bake in a preheated 400 F (200 C) oven for about 20 minutes or until potatoes are lightly golden and filling is bubbling.

7. Step 7

   Refrigerate all leftovers within 2 hours, or sooner if they are in a warm location.