Turkey Shepherd s Pie
Ingredients| FILLING 1 cup gravy, turkey 10 oz broccoli, frozen 1/4 cup onion, finely chopped 1/2 cup celery, finely chopped 1/4 tsp marjoram leaves, dried 1/4 tsp salt 2 cup turkey, cooked, cubed POTATO CRUST 2 package potatoes, instant, mashed (4 1 serving size) 1/2 tsp salt 2 tsp onion, instant, minced 2 tbsp butter or margerine 1/4 cup pimiento, finely chopped 1 each egg, slightly beaten 2 tbsp cheese, parmesan, grated |
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Preheat oven to 350 degrees. Lightly grease a 2-quart casserole
dish. Make filling: Cook broccoli as package label directs; drain.
Meanwhile, combine gravy with onion, celery, marjoram, and salt;
bring to boil, stirring. Remove from heat. Add broccoli and turkey,
mixing well; cover, and keep warm. make Potato Crust: Prepare
potatoes as the package label directs, using amount of liquid
specified on package; include salt, onion, and butter. Add pimiento
and egg, beating with fork until well combined. Randy Rigg
Servings:
8
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