Turkey Shepherd’s Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Main dish | 8 | Servings | |
INGREDIENTS
| 1 | c | Gravy, turkey |
| 10 | oz | Broccoli, frozen |
| 1/4 | c | Onion, finely chopped |
| 1/2 | c | Celery, finely chopped |
| 1/4 | t | Marjoram leaves, dried |
| 1/4 | t | Salt |
| 2 | c | Turkey, cooked cubed |
| 2 | Potatoes, instant mashed 4 | |
| Serving size), Serving size | ||
| 1/2 | t | Salt |
| 2 | t | Onion, instant minced |
| 2 | T | Butter or margerine |
| 1/4 | c | Pimiento, finely chopped |
| 1 | Egg, slightly beaten | |
| 2 | T | Cheese, parmesan grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 88
Total Fat: 9.8g
Cholesterol: 102.6mg
Sodium: 327.8mg
Potassium: 424.7mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 24.7g