Turkey Shephard'S Pie Topped With A Two-Potato Souffle

• turkey tenderloin Feel free to use chicken breast, pork loin, or stew beef if you prefer
• 14 1/2 ounces diced tomatoes whatever flavored variety you prefer, I used Hunt's Spicy Red Pepper
• 2 cups low sodium chicken stock
• 2 bay leaves
• 1 tablespoon dijon mustard
• 1/4 cup worcestershire sauce
• 1/4 cup malt vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• 1 onion large, 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 sweet potato large, peeled and cut into large chunks
• 1/2 cup plain greek yogurt
• salt
• freshly ground pepper
• 2 tablespoons chives minced
• 1/2 cup grated Parmesan cheese freshly
• 1/2 teaspoon cayenne pepper
• 2 egg whites

1. Place the turkey tenderloin in a large crock pot. Cover with the diced tomatoes (including their juices) and the chicken stock.
2. Cook on Low for about 4 hours.
3. Remove the turkey tenderloin and set aside, and discard the bay leaves.
4. Strain the cooking liquids with a fine mesh strainer into a large sauce pan.
5. Over medium high heat, bring the liquids to a simmer and cook until reduced by half.
6. Add the Dijon, Worcestershire sauce, vinegar, and smoked paprika and stir to combine.
7. Cook for an additional 5 minutes.
8. Meanwhile, in a large saute pan over medium-high heat, add 1 tablespoon olive oil.
9. Add the chopped onion, celery, carrots, and garlic and cook for about 5 minutes. Add the frozen peas at the end.
10. 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.
11. Preheat the oven to 350 degrees F.
12. To make the souffled potato topping, bring a large pot of water to boil, and add a teaspoon of salt to the water.
13. 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.
14. Add the Greek yogurt and mash the potatoes with a potato masher.
15. 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.
16. Season the potatoes with salt and pepper to taste. Add the chives, Parmesan cheese, and cayenne pepper and stir to combine.
17. Gently fold in the egg whites.
18. Spoon the turkey mixture into a lightly oiled 9 x 13 baking dish, or multiple ramekins. Top with the potatoes.
19. Bake for about 30 minutes.

turkey tenderloin, tomatoes, chicken stock, bay leaves, mustard, worcestershire sauce, malt vinegar, paprika, olive oil, onion, celery, carrots, garlic, frozen peas, potatoes, chunks, greek yogurt, salt, freshly ground pepper, chives, parmesan cheese, cayenne pepper, egg whites

Taken from www.yummly.com/recipe/Turkey-Shephard_s-Pie-Topped-with-a-Two-Potato-Souffle-1676583 (may not work)