• 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 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. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.