Turkey & Bacon Shepherd's Pie

I forgot again so no picture.  It's a shame too because this looked beautiful when it came out of the oven.

4 medium potatoes, peeled & cubed
4 slices bacon, cut into 1" pieces
1 pound ground turkey
2 tsp paprika
2 tsp cumin
2 tsp dried thyme
Salt & pepper, to taste
1 medium onion, chopped
2 carrots, diced
3 celery ribs, diced
1 small bell pepper, any color, diced (I used about a 1/2 c diced out of my freezer)
Additional veggies - whatever you have, about 2 cups.  I used frozen broccoli
2 Tbl flour
1 cup stock, chicken, veggie, whatever you have at the ready
1 egg, beaten
3 Tbl butter or margarine

Bring a medium pot of salted water to boil and cook the potatoes.  Bring to a boil then reduce heat to a simmer for 10 to 12 minutes.

Once the potatoes are on, toss the bacon into a large skillet over medium-high heat.  Cook until about half way brown and add the turkey.  Break it up and brown the turkey.  Add the paprika, cumin, thyme, salt & pepper. Once the turkey is brown, add the onions, carrots & celery.  Add a splash of liquid, cover and cook about 5 minutes. If the extra veggies you are using are raw (not frozen or canned), add them now too.  If they are frozen/canned, add them and the bell pepper after the 5 minute cooking time and cook for an additional 2 minutes.  Stir in the flour and cook for 2 more minutes.  Stir in the stock and simmer until the potatoes are ready.

Preheat the oven broiler with a rack that'll put your casserole dish about 5 inches from the broiler.

Once the potatoes are tender, add a couple spoonfuls of cooking water to your beaten egg to temper it, then drain the potatoes.  Return the pan to the hot, but off burner to help dry the potatoes a smidge.  Mash with butter, salt & pepper then add in the egg.  Add a bit of milk/soymilk if they are too stiff.

Pour the turkey mixture into an oven-safe casserole.  Spoon and spread the mashed potatoes over the casserole.  Cook under the broiler until the mashed potatoes start to turn golden around the edges. Mine took about 8 minutes.  Serve with a side salad and you have an amazingly yummy, very hearty and satisfying winter meal.  YUM!

Oops! I did it again...

Well, almost anyway.  I nearly forgot to take a picture of dinner.  What I wound up with is a picture of the last little bit left in the skillet.  I almost got there.  Better than when I usually remember... when all of it is long since nommed.

Turkey & Stuffing Pot Pie

1 Tbl cooking oil
1/2 cup onion, diced
1/2 cup, bell pepper, diced
1 carrot, diced
2 celery stalks, diced
2 Russet potatoes, peeled and diced
2 cups cooked turkey
3/4 cup water
3/4 cup soymilk
3 Tbl flour
1 tsp Italian seasoning
1 tsp onion powder
Salt & pepper, to taste
1 Tbl nutritional yeast, optional
4 cups stuffing mix, such as Stove Top or Pepperidge Farms
1 cup chicken stock

Pre-heat oven to 425.  Heat oil in an oven-safe skillet. Add veggies and cook on medium to medium-high heat until veggies are about halfway tender/cooked.  Add turkey to skillet.  In a jar with a lid, add water, milk, flour, Italian seasoning, onion powder, salt, pepper and nutritional yeast.  Put lid on and shake to stir.  Add to skillet.  Pour chicken stock into a glass container (microwave-safe) and microwave for a minute or two to warm.  Add to stuffing and mix with a fork.  Layer stuffing over the top of the skillet.  Cook in the oven until hot and bubbly, 20-30 minutes.

NOTE ONE:  I used a little less liquid than this and it wasn't enough.  It was good but a smidge too dry for a pot pie-type casserole.  This amount may still not be enough.  It is a 1/2 cup total more than I used (I used 1 cup total).  It may very well need to go up to a full 2 cups of liquid.

NOTE TWO: This is a good place to stash those little dredges of freezer veggies or leftover veggies that add up.  I added some sugar snap peas to mine that fell into the former category... why does anyone leave 10 peas in a bag in the freezer?  Were those extra 10 just TOO MUCH to go ahead and throw in the pot the last time they were out to be cooked?