Turkey Shepard'S Pot Pie

1. 1

   Heat the oven to 425 degrees. Roll out pie crusts and blind bake in two 2-quart oven proof oblong baking dishes. I dock the crusts - you can place dried beans on a bed of parchment paper if you like to keep the crusts from puffing up. Bake for about 15 minutes, until the crusts are golden, and remove from the oven. Reduce the oven heat to 375 degrees.

2. 2

   In the meantime, heat a medium large dutch oven over medium high heat and add the butter or turkey drippings to the dutch oven. Add the flour and stir with a whisk until a nice, golden roux is formed.

3. 3

   Add the chopped turkey and all the chopped vegetables (except the frozen peas), and stir to blend for about 3 minutes on reduced medium heat.

4. 4

   Add the gravy and the stock. Stir to combine with the meat and vegetables, and allow to cook on medium heat for about 5 minutes. Add salt and pepper to taste.

5. 5

   Finally, add the frozen peas. Cook until the peas are soft - about 5 minutes. Add the parsley. Taste for seasoning, and add either Soy sauce, Worcestershire sauce, salt and pepper, or a combination to taste, Go light and easy, adding these seasonings in small increments.

6. 6

   When the ingredients are nicely melded and the sauce is thickened but not too starchy, ladle the stew on top of the baked pie crusts (About 4 cups in each baking dish).

7. 7

   Fill a pastry bag with a large tip with mashed potatoes or a combination of mashed vegetables that have been reheated in the microwave, and possibly thinned with a little stock so the mash pushes out of the pastry bag easily. Create diagonal or horizontal designs (as illustrated), atop the pies. Dot with butter, Cover the pies with foil and place in the middle rack of the oven and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes.

8. 8

   Serve with applesauce, leftover cranberry sauce, extra gravy, leftover sides, and a big salad.

No additional tips available.