Turkey and Ricotta Shepderd's Pie

My Mother-in-law inspired this post as she first came up with this idea for my husband's birthday lunch last month. The secret is adding ricotta cheese to the filling - it keeps it moist, helps it stick together and makes it amazingly creamy. She put crushed corn flakes on top of the potatoes under the cheese which gives it a nice crunch and it compliments the flavours very well - I didn't have cornflakes so I made it without and it worked fine. I would probably add them next time I make this.
This is my version - just made it for dinner and it was so, so good. Plus, it's gluten free, for those who can't eat gluten.

Turkey and Ricotta Shepherd's Pie
Prep Time: 35 minutes | Cook Time: 15 minutes | Serves: 4


Ingredients:
1 pound lean ground turkey
1/2 cup frozen corn
1 TBSP dried onion flakes
1/4 tsp each ground sage and dried oregano
2 tsp Johnny's Garlic Seasoning (or garlic powder)
salt and pepper to taste
300g light, extra smooth ricotta
3-4 large red skin potatoes, peeled and cubed
6 cloves garlic, peeled and smashed
2 chicken bouillon cubes
water
2 TBSP butter
3-5 TBSP 1% milk
1 TBSP Johnny's Garlic Seasoning (or garlic powder)
salt to taste
about 200g grated monterey jack or cheddar cheese (or a mix of both)

Method:
1.  Pre-heat the oven to 400 degrees Fahrenheit.  Put the diced potatoes, smashed garlic and crumbled bouillon cubes in a large pot and cover with water. Boil until potatoes are tender, about 20 minutes. Drain, reserving 5 TBSP cooking water. Mash the potatoes. Add the butter and mix it in. Add the milk 1 TBSP at a time until you reach your desired consistency (they should be creamy and smooth but still fairly thick)
2. Meanwhile, cook the ground turkey in a large, deep pan until no longer pink. Add all spices and corn. Cook for about 5 minutes. Add the ricotta cheese and the 5 TBSP potato water. Mix throughly.
3. Put the turkey mixture in a 9x9 square casserole dish. Top with the mashed potatoes and then the cheese. Bake for 15 minutes, until the cheese is melted and bubbly. Blast under the broiler for 2 minutes more. Let sit at least 3 minutes before cutting and serving.