Turkey Shepherd's Pie

Ingredients:

• 4 raw Italian sausages, casings removed
• 4 turkey thighs with skin
• 2 liters of turkey broth
• 4 medium carrots, diced
• 3 white onions, diced
• 1 stalk of celery, diced
• 1 head of garlic, crushed
• 1 bunch of fresh sage
• 1 bunch of fresh thyme
• 20 medium potatoes
• 2 cups grated Gruyere
• 110 g unsalted butter
• 1 baguette, thinly sliced

Preparation:

1. Brown the Italian sausage in a large saucepan over medium-high heat, then remove and set aside. Brown the turkey in the same pan until golden brown on both sides, then add the broth, carrots, onion, celery, garlic, sage, and thyme. Bring to a simmer, then reduce the heat and simmer, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Remove the turkey from the pan and let it cool slightly.
2. Remove the meat from the bones and cut into small pieces. Continue simmering the remaining liquid until it has slightly evaporated. Season with salt and pepper to taste. Place the turkey, sausage, vegetables, and remaining broth in a 22x32 cm baking dish.
3. Preheat oven to 190°C.
4. Fill a large saucepan with water and boil the potatoes until tender. Mash the potatoes with a potato masher, then add the cheese and butter. Spoon the mashed potatoes over the turkey in the pan and bake until the filling is heated through and the potatoes are golden brown on top, about 30 minutes. Serve with a baguette.