Healthy shephards pie

1-1/2  lb.		potatoes, peeled and cubed
3/4  cup		chicken broth, divided plus 2 tbsp.
3/4  teaspoon		salt, divided
1/2  cup		med. onion, chopped
1  tablespoon		olive oil plus 1/4 tsp
8		garlic cloves, divided, 6 whole,s 2 minced
1  lb.		portobello muchrooms, sliced
1  cup		med. carrots, sliced
2		celery ribs,s sliced
2  tablespoons		fresh Rosemary or 2 tsp dried
1  tablespoon		soy sauce
1/4  teaspoon		pepper
2  tablespoons		flour
1  serving		frozen peas
8  ounces		Foster Farms Ground Turkey - Raw, 7% Fat

Tip: For nutritional information on all the ingredients in Healthy shephards pie just click on each ingredient name. Then adjust the serving size for any Healthy shephards pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place 6 garlic cloves on a double thickness of heavy-duty foil. drizzle with oil. Wrap foil around garlic. Bake for 15-20 min, at 425 degrees. cool for 10-15 min.
Place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 min or until tender, drain. mash potatoes with 2 tbsp. broth, 1/4 tsp salt and 1/8 tsp pepper, squeeze softened garlic into potatoes and mix well.
In a large nonstick skillet coated with cooking spray, cook ground turkey and onion in oil until meat is not longer pink. Add garlic, cook 1 min, longer. Add mushrooms , carrots and celery, cook and stir for 5 min. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper, cover and cook for 10 min.
Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil, cook and stir for 1min. or until thickened. Stir in peas.
Transfer vegetable mixture to an 8-in. square baking dish sprayed with nonstick spray, cover with potato mixture. Bake uncovered, at 350 degrees for 30-35 min. or until heated through.