For the mashed potato topping

1. Bring a pot of salted water to a boil over high heat. Add a few big spoonfuls of chicken base
2. Add your peeled and diced potatoes and cook until fork tender
3. Drain and add back to the pot. Add salt and pepper, your butter, cream cheese, half and half, and chicken stock. Beat with an electric mixer until totally smooth. Season to taste with salt and pepper
4. Let it cool for a bit and then beat in your egg

For the filling

1. In a large skillet over medium high heat, add some fat free cooking spray, your turkey, and some salt and pepper. Brown the turkey
2. When browned, add your frozen veggies, your onion, and more salt and pepper. Cook until veggies have softened
3. Add your tomato paste, oregano, garlic powder, and nutmeg. Cook this mixture for a few minutes, stirring often
4. Add your butter and stir around until melted. Add your flour and stir to combine. Let this cook for a minute or two and then pour in your chicken stock
5. Bring to a simmer and simmer until thickened, stirring often. Add your Worcestershire sauce and season to taste with salt and pepper

to assemble

1. Pour the filling into the bottom of a 2 1/2 quart oval baking dish (you can use a 9×13 if you don’t have the oval baking dish). Top with mashed potatoes and smooth potatoes into an even layer over top of the filling
2. Bake at 375 degrees for 30 minutes. Put a baking sheet on the oven rack beneath the shepherd’s pie in case some of the filling boils over