Turkey Shephard's Pie Topped with a Two-Potato Souffle

Ingredients

Turkey tenderloin (Feel free to use chicken breast, pork loin, or stew beef if you prefer)

1 14.5oz can diced tomatoes (whatever flavored variety you prefer, I used Hunt's Spicy Red Pepper)

2 cups low-sodium chicken stock

2 bay leaves

Salt and freshly ground pepper1 tablespoon Dijon mustard

1/4 cup Worcestershire sauce

1/4 cup Malt Vinegar

1 tablespoon smoked paprika

1 tablespoon olive oil

1 large onion, finely chopped

2 celery ribs, finely chopped

2 large carrots, finely chopped

4 cloves garlic, minced

1/2 cup frozen peas

2 Idaho potatoes, peeled and cut into large chunks

1 large Sweet Potato, peeled and cut into large chunks

1/2 cup plain Greek Yogurt

Salt and freshly ground pepper

2 tablespoons minced chives

1/2 cup freshly grated Parmesan Cheese

1/2 teaspoon cayenne pepper

2 egg whites

Preparation

Place the turkey tenderloin in a large crock pot. Cover with the diced tomatoes (including their juices) and the chicken stock.

Cook on Low for about 4 hours.

Remove the turkey tenderloin and set aside, and discard the bay leaves.

Strain the cooking liquids with a fine mesh strainer into a large sauce pan.

Over medium high heat, bring the liquids to a simmer and cook until reduced by half.

Add the Dijon, Worcestershire sauce, vinegar, and smoked paprika and stir to combine.

Cook for an additional 5 minutes.

Meanwhile, in a large saute pan over medium-high heat, add 1 tablespoon olive oil.

Add the chopped onion, celery, carrots, and garlic and cook for about 5 minutes. Add the frozen peas at the end.

Using two forks, shred the turkey meat into bite-sized pieces. Combine the meat, the sauteed vegetables, and the sauce in the crock pot bowl and stir to combine. Set aside, or refrigerate if you are making this part ahead of time.

Preheat the oven to 350 degrees F.

To make the souffléd potato topping, bring a large pot of water to boil, and add a teaspoon of salt to the water.

the potatoes to the boiling water, cover, and cook for 10 - 15 minutes (depending on the size of your potato pieces), until they are fork tender.

Add the Greek yogurt and mash the potatoes with a potato masher.

In a separate bowl, whip the egg whites with an electric mixer until they form stiff peaks (about 2- 3 minutes). I also used the mixer to finish "mashing" the potatoes to remove any lumps.

Season the potatoes with salt and pepper to taste. Add the chives, Parmesan cheese, and cayenne pepper and stir to combine.

Gently fold in the egg whites.

Spoon the turkey mixture into a lightly oiled 9 x 13 baking dish, or multiple ramekins. Top with the potatoes.

Bake for about 30 minutes.

I put the oven on broil at the end, to crisp the potato topping, about 5 minutes (If your broiler is anything like mine, just keep an eye on it so you don't burn these beauties!)