Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, until tender and golden-brown, 25-28 min.

Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Using a slotted spoon, transfer turkey to a large bowl. Carefully discard excess fat in the pot.

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, thyme, remaining garlic salt and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add turkey and any juices from the bowl. Sprinkle Gravy Spice Blend over top. Cook, stirring often, until veggies and turkey are coated, 1-2 min.

Add broth concentrates, soy sauce, peas and 1 1/2 cups (3 cups) water to the pot.Season with salt and pepper, then stir to combine. Bring to a boil over high.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min. (TIP: If you prefer a looser stew, add an additional 1/4 cup [1/2 cup] water!)

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl.Halve buns. Arrange on an unlined baking sheet, cut-side up.Brush with garlic oil.Toast in the top of the oven, until light golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Add roasted potatoes to stew, then stir to combine.Divide Irish-style stew between bowls.Serve garlic crostini alongside.Sprinkle parsley over stew and crostini.