Turkey Shepherd's Pie My Version

This is a very forgiving dish to make.  There are so many shortcuts you can take to get it in the oven sooner!  I will try and list them as I go.  List of what you need is at the bottom.  Just a note, do not make your gravy too thick.  Dish will thicken as it bakes.  Hopefully I haven't left anything out..

Preheat oven to 325 degrees.

I started out with a 3/4 pound turkey tenderloin.  Seasoned and lightly dusted with flour.  Heat skillet with a couple tablespoons of oil, when skillet is hot add meat and brown on both sides.  When browning is complete add one small onion diced.  When onions become soft, add one can of chicken stock and 1/3 cup diced celery, cover and simmer until meat reaches 165 degrees internal temp.. (14.4 oz)  I used Swanson.

Short cut.... you can use left over turkey or chicken diced up and skip this step.

When turkey is done put it on a plate to cool, then dice into bite size pieces.

(Sorry the picture is SO bad)

While turkey is cooking get the rest of your veggies ready.  Peal and dice enough potatoes that when mashed will at least cover the outer ring of your CI skillet.  I diced up a couple carrots, minced a couple cloves of garlic and sliced a handful of button mushrooms.  The mushrooms will add some color to the broth you can also add a teaspoon of Kitchen Bouquet Browning and Seasoning Sauce for a rich brown gravy.

Short cut:  Use up your left over mashed potatoes and frozen veggies.

Once your turkey is done and cooling add your cut up veggies to the remaining broth and simmer until veggies start to get soft.  You may have to add additional water to your pan to make sure there will be enough liquid to make gravy.  This is when I added parsley and thyme to the broth.  Taste and season.  I added L.B. Jamison's Chicken Flavored Soup Base.

In a separate skillet, melt 1/4 cup of butter, add a small diced onion and the two cloves of minced garlic. Cook until onions become golden brown.  Add 1/4 cup of flour to make a Roux (see link for detailed instructions)  Reduce heat on the pan of veggies and roux making sure it gets completely dissolved.  Mixture so thicken slowly.  If mixture gets too thick add either water or more chicken stock.  When it gets to desired thickness turn off heat.

Short Cut:  You can use canned gravy.

To make mashed potatoes that won't fall about while baking.  Drain potatoes when done, about 20 minutes.  In small bowl, break a large egg and add 1/4 cup to 1/3 cup milk.  Whisk together and add to potatoes and quickly mash.  Top veggie mixture with potatoes and bake until potatoes start to brown.  Top with cheeses of your choice.  Serve.

You might want to add a drip pan below your CI skillet to prevent dripping in your oven.  

What you need for turkey:

2 to 3 tablespoons veggie oil

3/4 pound of turkey tenderloin (Yield: About 3 cups diced turkey)

1 small onion diced

1/2 cup diced celery

salt and pepper to taste

Veggies:

3 medium carrots diced (Not canned)

2 cups of frozen peas (Not canned)

1 cup sliced button mushrooms

1 teaspoon dried thyme

1 tablespoon dried parsley

Chicken soup base to taste

Potatoes:

6 to 8 medium potatoes peeled and cubed

salt for boiling water

1 large egg

1/4 to 1/3 cup milk

Roux:

1/4 cup butter melted

1 small onion diced

1 cloves garlic minced

1/4 cup flour

Topping:

Cheese of your choice