Turkey Shephards Pie Topped with a Two Potato Souffle

Ingredients

• Turkey tenderloin (Feel free to use chicken breast, pork loin, or stew beef if you prefer)
• 1 14.5oz can diced tomatoes (whatever flavored variety you prefer, I used Hunt's Spicy Red Pepper)
• 2 cups low-sodium chicken stock
• 2 bay leaves
• Salt and freshly ground pepper1 tablespoon Dijon mustard
• 1/4 cup Worcestershire sauce
• 1/4 cup Malt Vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 2 large carrots, finely chopped
• 4 cloves garlic, minced
• 1/2 cup frozen peas
• 2 Idaho potatoes, peeled and cut into large chunks
• 1 large Sweet Potato, peeled and cut into large chunks
• 1/2 cup plain Greek Yogurt
• Salt and freshly ground pepper
• 2 tablespoons minced chives
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 teaspoon cayenne pepper
• 2 egg whites

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