Upside-Down Shepherd's Pie

This is such a comfort recipe. It is filling, yet very healthy. The initial recipe did not use turkey nor wine, but I think the substitutions I made the final product much more interesting.

Ingredients
2 1/2 lb red potatoes, cut into chunks
2 Tb 1% milk
2 Tb butter
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb ground turkey
1 small onion
2 garlic cloves, minced
1 Tb all-purpose flour
1 cup frozen sweet peas (petite), defrosted
2 Tb red wine
6 Tb beef broth
1/4 cup ketchup
1 Tb Worcestershire sauce
1/3 cup shredded cheese (I used smoked Gouda)

Method

• In a large pot of cold salted water, add potatoes, bring to a boil, cover and simmer for 15 minutes or until potatoes are tender. Drain off water, place potatoes back into pot to evaporate some of the excess water. Add milk, butter, 1/2 tsp salt and 1/4 tsp pepper. Mash until desired consistancy. Scoop into a 2 1/2 quart casserole, spread to an even thickness and create an edge up the sides of the casserole.
• In a large skillet, over medium-high heat, crumble the turkey and add the onions. Cook, stirring to break the lumps, for 6 minutes, or until the meat is cooked and onions are softened. Add garlic, cook for 1 minute. Sprinkle with flour and cook for 2 minutes, stirring continuously (this is important to cook the flour).
• Add the wine to deglaze the skillet and stir. Add the sweet peas, broth, ketchup, Wor, and remaining salt and pepper. Reduce heat to medium and cook for 10 minutes, stirring every minute or so.
• Preheat the broiler. Transfer the meat mixture to the casserole and spread it evenly over the potatoes. Scatter the cheese on top of the meat mixture. Place under the broiler for a couple of minutes, or until the cheese is bubbly and melted.