Turkey Vegetable Pie

Total time: 40 minutes
    I don't make pie crusts.  This is a 'Turkey Pot Pie' made like a traditional Shepherd's Pie.  Much easier without the pie crust - healthier, too.  

 Ingredients:

• Topping:
• 2 medium potatoes
• 2 tsp butter
• 2 tbs Greek or plain yogurt
• 1 tbs Dijon-style mustard
• 1 tbs chicken stock - if needed
• Filling:
• 10oz (300gr) turkey, cutlets or tenderloin
• 2 carrots
• 1 onion
• 3/4 cup peas about 4oz (120gr)
• 1/2 cup (4oz, 120ml) chicken broth
• 1/2 cup (4oz, 120ml) wine
• 1/2 cup (4oz, 120gr) yogurt
• 1 tbs Dijon-style mustard
• 1 tsp thyme
• 2 tsp olive oil
• 2 tsp maizena (cornstarch, corn flour) dissolved in 1 tbs water

 Instructions:

• Topping:
• Peel the potatoes and cut into chunks.  Cook in boiling, salted water until tender, 10 - 15 minutes. 
• Drain well.  Add butter, mustard and yogurt.  Mash well.  They should not be stiff but should hold their shape.  Add chicken stock if needed. 
• Filling:
• Chop onion. 
• Peel carrot and cut in half the long way, then into thin slices. 
• Cut the turkey into bite-size pieces. 
• Remove peas from freezer and rinse in warm water. 
• Heat oil in large nonstick skillet over medium heat. 
• Add onions, carrots and sauté 5 minutes, until they start to get tender. 
• Add turkey and sauté, 7 - 8 minutes longer, until cooked through. 
• Add peas, wine, broth, mustard and thyme, bring to a boil. 
• Mix cornstarch and water, add to turkey mixture, stirring until thick. 
• Remove from heat and stir in yogurt. 
• To finish: 
• Spoon turkey and vegetables into a baking dish large enough to hold everything. 
• Top with potatoes, covering as well as you can. 
• Bake, 400F (200C) for 20 - 25 minutes or until the top starts to brown. 
• Remove and serve.