Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown and tender, 25-28 min.

Step 2

While potatoes roast, quarter mushrooms. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then cut carrot into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.

Step 3

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer turkey to a medium bowl. Carefully drain and discard fat from pot.

Step 4

Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then onions, carrots, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, turkey and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and turkey, 1-2 min.

Step 5

Add broth concentrate, peas and 2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.

Step 6

Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.