• Before starting, preheat the broiler to high. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat. Add 2 tbsp (4 tbsp) butter, then toss to coat. Season with salt and pepper.

• Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• While the pan heats, thinly slice mushrooms.
• Peel, halve, then cut onion into 1/4-inch slices.
• When the pan is hot, add mushrooms. Cook for 2 min, stirring occasionally, until tender.
• Add turkey and onions. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with pepper.

• To the same pan, add Cream Sauce Spice Blend and cook for 1 min, stirring often, until fragrant.
• Add cream, cream cheese, stock powder and 1/2 cup (1 cup) water. Cook for 2-4 min, stirring often, until cream cheese melts and sauce thickens slightly.  (TIP: For a lighter consistency, add water, 1-2 tbsp at a time.)

• In the pan, layer potatoes over top of the turkey-veggie mixture, then sprinkle with cheese.

• Broil casserole in the middle of the oven for 4-5 min, until cheese is melted and golden.

• Roughly chop parsley. 
• Divide casserole between plates. 
• Sprinkle parsley and crispy shallots over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey when recipe instructs you to add beef. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.