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-> [Entrees, Poultry, Tarts & Pies, Turkey] -> [Turkey shepherd's pie Recipe] |
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Turkey shepherd's pie
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| Artist: |
_ |
| Categories: |
Entrees, Poultry, Tarts & Pies, Turkey |
| Yield: |
8 |
| Rating: |
0 |
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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
| pack | Potatoes, instant, mashed (4 | | 1
| x | 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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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Lightly grease a 2-quart casserole dish. | | 3 | Make filling: cook broccoli as package label directs; drain. | | 4 | Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring. | | 5 | Remove from heat. | | 6 | Add broccoli and turkey, mixing well; cover, and keep warm. | | 7 | Make potato crust: prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter. | | 8 | Add pimiento and egg, beating with fork until well combined. |
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