Turkey Shepherd's Pie - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

360 g/12.6 oz

Ingredients

	Metric	Imperial
Diced Turkey, 1/2", cooked	1.5 kg	3.3 lbs
Mashed Potatoes, prepared	3.75 L	3 3/4 Quart
Cheddar Cheese, shredded	450 g	16 oz
Vegetable Mix, frozen	415 g	15 oz
Turkey or Chicken Gravy, reduced sodium, prepared	625 mL	2 1/2 cups
Margarine	215 g	8 oz
Onions, frozen, diced	275 g	10 oz
Celery, fresh, diced	190 g	7 oz
Carrots, fresh, diced	200 mL	3/4 cup + 5 tsp
Garlic, minced	10 g	0.4 oz
Table Salt	5 mL	1 tsp
Black Pepper, ground	10 mL	2 tsp
Dried Thyme	20 mL	4 tsp
Dry Basil	20 mL	4 tsp

Thaw the diced turkey the day before in an insert pan under refrigeration at <40'F/4'C.
Prepare mashed potatoes according to the recipe standards. Add shredded cheddar cheese to the mashed potatoes; stir to combine. Set aside for later step.
Steam the frozen mixed vegetables until tender, ~4 minutes. Prepare the low-sodium poultry gravy according to the recipe standards.
In a large skillet over medium heat, melt margarine. Add diced onion, celery, and carrots and cook until onions are translucent. Add minced garlic, and cook for an additional minute. Add cooked diced turkey, steamed vegetables, gravy, and spices, cooking until heated through. Transfer to a 2" deep full-sized insert pan (12" x 18") pressing into an even layer.
Spread the cheesy mashed potatoes evenly over the turkey filling.
Bake for 45-60 minutes. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Let stand for 10 minutes before cutting. Cut full size insert pan into 4 by 6 to yield 24 servings.
At point of service, serve 1 piece each (3" x 3"). May garnish with fresh or dried parsley.

Serve with sauteed green beans and a warm tea biscuit (sides not included in the nutritional information).