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| The filling for the shepherd's pie (ground turkey, carrots, celery, onions, green peas, chicken stock, cooked flor de mayo beans) without the gravy |
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| heat the corn tortillas in a dry skillet (This makes them flexible) |
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| Place some of the enchilada sauce in the bottom of the cooking container |
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| Dip a warmed tortilla in the cooking sauce |
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| Fill the dipped tortilla with the chicken (poach a half chicken in stock with onions, carrots, garlic and ground cumin, oregano..then cool, drain and shred the meat) and vegetable sauce mix |
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| Place the filled tortilla seam side down in the sauce |
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| keep the warmed tortillas warm in a cloth kitchen towel |
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| These are without cheese..ready for baking |
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| ready for baking, top the filled tortillas with more chicken and sauce, shredded cheese and chopped cilantro bake in preheated 350f oven for 20-25 mins until melted and bubbling |
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| The shepherd's pie filling ready for topping with mashed potato |
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| The covered Shepherd's Pie ready for baking in a 350f preheated oven for 30-40 mins until golden brown & bubbling |
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