Turkey Shepherd's Pie for Two

Ingredients:

• 1 tbsp. l. olive oil
• 3/4 cup diced carrots
• 0.5 cup diced onion
• 1 clove garlic, minced
• 1.5 cups shredded or diced cooked turkey (I boiled a 1/2 lb turkey breast)
• 0.5 cup frozen peas
• 1 tbsp flour
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 sprigs thyme, leaves removed from stems
• 1 and 2/3 cups mashed potatoes (I boiled 2 potatoes, then mashed them with 1/4 cup milk and 1/4 teaspoon garlic powder)
• Special equipment: Two molds with a capacity of 0.5 l.

Preparation:

1. Preheat oven to 350°F (190°C) and lightly spray two baking pans with cooking spray. Set aside.
2. In a large skillet over medium-high heat, cook the carrots, onion, and garlic until softened, 5–7 minutes. Add the turkey and peas and stir. Sprinkle the flour over the mixture and stir, then add the tomato paste. Gently whisk in the chicken broth and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Add the thyme leaves and season with salt and pepper. Remove from the heat.
3. Divide the mixture evenly among the muffin tins, then spread the mashed potatoes evenly over the filling. Place the muffin tins on a baking sheet and bake, uncovered, for 20 minutes. Let cool for 10-15 minutes and serve!