Shepherd's Pie

1 lb. potatoes (russet)
Salt and Pepper
1/2 cup (or so) of Almond Milk
1 TBS Earth Balance Butter

1 TBS. Extra virgin olive oil
1 lb. ground turkey
2 carrots, peeled and chopped
1 onion, chopped
1 can corn
2 TBS. Earth Balance Butter
2 TBS. Gluten-Free flour (I used almond but it didn't thicken well)
1 cup gluten/dairy free beef stock or brother (I actually didn't have any and used chicken stock)
2 tsp. worcestershire sauce
1 cup frozen petite peas
2 TBS chopped fresh parsley leaves (I used parsley flakes)

Directions:

Boil potatoes in salted waters until tender, about 12 minutes.  Drain potatoes and add almond milk, butter and salt/pepper to taste and till creamy.  Add parsley

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with ground turkey.  Season meat with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add chopped carrot, can of corn, and onion to the meat.  Cook veggies with meat for 5 minutes, stirring frequently.  In a second small skillet over medium heat cook butter and flour together 2 minutes.  Whisk in broth and worcestershire sauce.  Thicken gravy 1 minute.  Add gravy to meat and vegetables.  Stir in peas

Preheat broiler to high.  Fill a 9x11 casserole dish with the meat mixture.  Spoon potatoes per meat evenly. Broil 6-8 inches from heat until potatoes are evenly browned.  Serve hot.