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1
Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes.
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2
Let stand, covered, until ready to mash.
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3
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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4
Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
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5
Transfer to a 2-quart baking dish.
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6
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
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7
Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.
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8
Stir in the peas and 1/4 cup water; simmer 2 minutes.
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9
Spread over the vegetables in the baking dish, then cover to keep warm.
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10
Preheat the broiler.
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11
Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese.
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12
Spread over the meat and broil until browned in spots, 1 to 2 minutes.
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13
Per serving: Calories 448; Fat 19 g (Saturated 6 g); Cholesterol 77 mg; Sodium 847 mg; Carbohydrate 38 g; Fiber 6 g; Protein 32 g
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14
Photograph by Justin Walker
