Peel and cut vegetables.

Put in a large casserole dish, cover with water and add salt, bouquet garni and turkey fillet.

Cook until vegetables are ready, for 30 to 40 minutes. Reserve a bit of cooking water to make the purée.

Preheat oven to 200°C.

Wash and slice mushrooms, reserve.

Shred turkey fillets and put at the bottom of an oven dish.

Add mushrooms and mix.

Mash vegetables and add some cooking water to get the texture you want.

Cover meat with purée.

Sprinkle with poppy seeds, Emmental (optional) and bake for 20 to 30 minutes or until Emmental browns.