2 tsp. vegetable oil
1/2 c. chopped onion
1 garlic clove, minced
5 oz. ground turkey
1 Tbsp. all-purpose flour
Water
1 Tbsp. plus 1 tsp. dry red table wine
1 packet instant beef broth and seasoning mix
1 Tbsp. chopped fresh parsley
2/3 c. potato flakes (instant mashed potatoes)
1 tsp. butter

In 10-inch nonstick skillet heat oil; add onion and garlic and cook over high heat, stirring frequently, until onion is translucent, about 1 minute. Add turkey, reduce heat to medium high, and cook, stirring with a wooden spoon, to break up large pieces, until turkey is no longer pink, about 6 minutes. Sprinkle flour over turkey mixture and stir quickly to combine; cook, stirring constantly, for 1 minute. Add 1/4 c. water, the wine and broth mix and cook over high heat until mixture comes to a boil. Stir in parsley; reduce heat to medium-low and let simmer for 3 minutes.

While turkey mixture simmers prepare potatoes. Using a fork, in small mixing bowl combine potato flakes, 2/3 c. boiling water, and the butter and mix until light and fluffy.

Preheat broiler. Transfer turkey mixture to 1-quart flameproof casserole; top with potato mixture and spread over casserole. Broil until potato mixture is golden brown, about 2 minutes.

Yield: Makes 2 servings.