I hereby introduce: California Pie. It's a lighter, more delicious version of a Shepard's Pie.
yield: one 9-inch pie
crust for 9-inch pie (recipe follows)
1/3 pound shredded turkey (either deli or leftover roast turkey)
1/2 bag frozen mixed vegetables
2 small tomatoes
2 cups shredded Swiss cheese
Method: Press crust into pie plate. Layer shredded turkey on top of crust. Add a layer of frozen veggies. Sprinkle 1/2 cup of Swiss cheese on top of veggies. Cut tomatoes into slices; layer slices on top of vegetables, letting slices overlap. Sprinkle additional Swiss cheese on top of tomatoes. Bake at 350 degrees for 30 minutes. Raise temperature to 400 degrees and finish baking for 10 minutes. The crust will be light in color, but it should be finished. Let cool, serve and eat!
You can use any crust you'd like for this pie, but I really recommend this one. It's moist, and salty, which plays wonderfully with the pie!
From Betty Crocker: Bridal Edition cookbook
1 1/3 cups all purpose, unbleached flour
1/2 plus 1/8 teaspoon salt
1/3 cup vegetable or canola oil
2 tablespoons cold water
Mix flour, salt, and oil until flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. (You may need a little less than 2 tablespoons - I did!) Gather pastry into a ball. Press into pie plate.
ps. Since katie asked - the name comes from a dish my hubs tried at City Market (like a local Panera). This pie is my best approximation of that dish.