3 large baking potatoes, cubed
1 1/2 cups Homemade Almond Milk, divided
sea salt and ground black pepper, to taste
2 tbsp + 1 tsp extra-virgin olive oil, divided
1 lb ground turkey
1 yellow onion, finely chopped
1 carrot, finely chopped
1 clove garlic, minced
2 tbsp oat flour (TIP: Use a spice grinder to procces rolled oats into flour.)
1/2 tsp each dried thyme, rosemary and parsley paprika, for sprinkling
1. In a medium pot, boil potatoes in salted water until soft, 15 minutes. Drain and mash with ½ cup almond milk, salt and pepper.
2. Meanwhile, in a large skillet on medium, heat 1 tsp oil. Add turkey and cook until no longer pink, 5 minutes. Add onion and carrot and sauté for an additional 4 minutes. Add garlic and cook 1 minute more.
3. Meanwhile, in a small saucepan, whisk together remaining 2 tbsp oil and flour and cook until bubbling, 3 minutes. Whisk in remaining 1 cup almond milk, thyme, rosemary, parsley and additional salt and pepper and let thicken for 2 minutes. Add sauce to turkey mixture and cook until heated through.
4. Preheat broiler to high and arrange an oven rack 8 inches from element. Place turkey mixture at the bottom of a casserole dish. Evenly spread potatoes over turkey mixture and top with a sprinkle of paprika. Broil until potatoes are golden brown. Cut into 4 squares.