1. Place diced potatoes in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes).
2. Drain potatoes and mash. Stir in milk (adjust as needed) fold in salt and pepper, garlic powder, onion powder, and half your herbs.
3. Pre-heat oven 375
4. Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.
5. Add chopped celery, vegetables, and broth. Bring it to a slow boil.
6. Spoon vegetables/meat into an 8-inch square baking dish. Spread potatoes over the mixture. Top off with shredded cheese and herbs. 
7. Bake for 25 minutes
8. Serve hot and enjoy!

Pro-tip: Use any vegetable you have laying around. Instead of using potatoes, try using sweet potatoes. Substitute the turkey with lentils, firm tofu, or textured soy protein for a meat-free option!

*The potatoes, chives, and celery in this recipe were grown in the farm to school garden!

         ‘Recipe from Alachua County Farm to School, for more recipes visit                                                 https://farm2schoolalachua.com/‘