Shepherd's pie with a twist!! This one is perfect for Taco Tuesdays and you'll definitely enjoy the leftovers!
Boil the potatoes in a large pot until soft and easily pierced with a knife or fork.
While the potatoes boil, place the turkey and spices in a large pan and cook until the meat is well cooked through.
Transfer the turkey to a casserole dish (mine was 9x13) and spread evenly across the bottom.
Next, layer the tomatoes, corn and black beans over the turkey.
When the potatoes are done, drain the water.
Preheat oven to 400 degrees F.
Using a thick hand towel so you don't burn yourself, peel each potato and return it to the pot or blender (if you don't have a handheld blender).
When all the potatoes are peeled, add the rest of the Top Layer Ingredients to the potatoes and blend until smooth.
Spread the mashed potatoes over the top of the meat, corn, beans and tomatoes. Spread evenly with a spatula.
Using a fork, score the potatoes by dragging the fork lightly over the top, back and forth, both over the width and the length of the casserole.
Using an oil mister, mist the top lightly with olive oil and place in the oven.
Bake for about 30 minutes, or until you see the bottom layer get bubbly (if your casserole dish is clear glass). The idea is to brown the top of the potatoes slightly. If this doesn't happen in 30 minutes, turn your oven to broil and broil for about 10-15 minutes, keeping an eye on it to avoid burning.
Allow ample time for cooling. The potatoes really hold on to their heat!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.